Cooking Exceptionally With Gin Lee

Why Medium-Rare Pork and Beef Are Putting You at Risk for Parasites Steakhouse menus and cooking shows push one main idea for dinner: meat should be pink in the middle. Chefs praise the juicy texture of a medium-rare ribeye or a pork chop cooked with a warm, rosy center. This cooking style keeps muscle fibers soft and moist. But this modern obsession with tenderness ignores a basic biological fact about animal tissue. Raw or undercooked meat often contains microscopic organisms that survive light heat. When you eat a steak cooked below standard safety thresholds, you invite ancient parasites straight into your digestive system. Culinary trends change fast, but biology stays the same. For decades, public health campaigns warned people about the dangers of eating raw or rare meat. Modern cooking culture treats those warnings like outdated relics of the past. People assume that fancy grocery stores and strict farm rules make food safe to eat at lower temperatures. That assumption creates ...