“Making tartar results in; any temperature is save”
The logicof the obvious is intriguing but just probable.
It’s all about the quality of your product!
Industrial scale produced shelfware simply cannot be recommended for raw consumption. Latest studies in Europehave given a 42% bacterial contamination of all pre-packed Poultry sold fromthe shelf. It meanwhile has outnumbered salmonella illness even trough hygienicstandards have improved greatly. The food/Poultry industry expects its productget cooked, grilled, backed or fried but no to enter in raw consumption. Multiresistance bacteria are appearing now more frequently caused by extensive useof antibiotics against infections in the close quarter production mostely in poultry meat production.
Salmonella andcampylobacter contamination are most likely connected to the handling of the productafter slaughtering; Low hygienic standards of the facility, brakes in the coolingchain.
PersonallyI only would have poultry tartar if I know the producer/farmer, thus the originof the Product. Free range raising, a limited number of animals, early morning slaughterand same day sell.
It cannotbe emphasized enough to highlight the necessity of high quality products ifmoving in the area to serve raw or low temperature prepared poultry or meet amd fish in general. Next to the excellent advice given by the Chefstepvideo concerning hygienic standards on fresh poultry, which really should beapplied at any sort of meat or fish preparation, it definitely would add to thesafety to use an 24hr. equilibrium brining preferably in a brine solution of:X gSalt/0.3% -0.5% Nitrite, and of course an immediate consumption.
Tartar is agreat dish to have; I have it frequently form lamb/tuna or beef. Yet, itremains a delicate dish with certain precautions to be considered and a centralfocus taken on the quality of the product.
Cookingpoultry SV certainly requires the recommended cooking time in relation to the temperatureto stay on the save side. Keeping product quality and hygienic standards on topmakes it rather save to have a deliciouse tartar or low temperature cooked poultry.
Point is: It’sall about the quality of the product!
Sounds good, but I've never heard of Buddhist style chicken before. My mom and her side of the family were strict followers of Mahayana Buddhism (practiced in Japan, Korea, China, and Vietnam) and she took me and my younger brother with her to temple on countless occasions every year, especially during the Lunar New Year celebration. As a kid, I remember roaming the Buddhist temple grounds with my kung fu shoes thinking I was the chosen disciple, but when it came to consuming food at the temple, I was very keen to discover what was being served . It was mainly vegetarian dishes served with rice. Because of my constant exposure to Buddhism growing up, as well as it being in line with what I believe in today, I consider myself Buddhism. Even at my first cousin's home as well as my favorite uncle's home (both are hardcore Buddhist), the types of food that were eaten were mainly vegetarian, with little or no meat. It was yummy to say the least, especially the spicier items.
You've perked my interest about this particular style of chicken, the Buddha style. I'm yearning to try it out and, so, have made it my next food quest in Seattle.
