I’m not much of a stir-fryer, but my general method for meat cooking is to have separate utensils for “before cooking” and “during-to-after”. So if I put the meat in the pan with a fork, that fork goes to the sink. But the wooden spoon that is cooked with the meat doesn’t get washed until I’m done eating, and is usually used as my serving spoon, too. If you are really concerned for safety, you could always use one cooking spoon until the surface of the meat is obviously brown, then switch to a fresh spoon.
If dealing with a low-fat meat (like moose), burger is much easier to cook than other meat, and is still healthy. It is hard to overcook, and easy to tell what’s safe, because all the little chunks of meat go from red to dark brown. High fat burger (like cow) is still tasty and easy to cook, but not terribly healthy.
One trick that I will immediately adopt is using an infrared thermometer to check for the 165F that saturn mentioned. Thanks for the info!
I’m not much of a stir-fryer, but my general method for meat cooking is to have separate utensils for “before cooking” and “during-to-after”. So if I put the meat in the pan with a fork, that fork goes to the sink. But the wooden spoon that is cooked with the meat doesn’t get washed until I’m done eating, and is usually used as my serving spoon, too. If you are really concerned for safety, you could always use one cooking spoon until the surface of the meat is obviously brown, then switch to a fresh spoon.
If dealing with a low-fat meat (like moose), burger is much easier to cook than other meat, and is still healthy. It is hard to overcook, and easy to tell what’s safe, because all the little chunks of meat go from red to dark brown. High fat burger (like cow) is still tasty and easy to cook, but not terribly healthy.
One trick that I will immediately adopt is using an infrared thermometer to check for the 165F that saturn mentioned. Thanks for the info!