Welcome to today’s daily kōrero!
Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!
Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.
So, how’s it going?
Cooked a duck + duck fat potatoes for tea tonight. Messed up the duck though, trying to cook it as I jumped between meetings. It ended up overcooked. The potatoes should be pretty nice though, I’m hoping!
Depends what you consider over cooked. I like the concept of eating duck, but I can’t handle the fact the “fancy” people cook it so it’s still a bit pink inside. It puts me off, so I can’t eat it. I worry about salmonella. I wish I could get over it. Smells delicious. So maybe overcooked is the way to go if I get another opportunity.
Then, somebody gave us duck eggs. Same thing. Cracked it open and it didn’t look like a chicken egg. So it put me off those too and they went in the bin. My brain seems to only allow chicken meat and chicken eggs.
I was not aiming for pink. The meat was a bit dry, I think it probably could have been cooked 10 or 20 mins less and would have been better. By the time people in my meeting stopped their jibber jabber the internal temp was 70C and would have gone higher while resting. The recipe I was following said to aim for about 60 then check the temp as it rests to bring it about 65. They called this “well done”, so it was definitely more cooked than it should have been.
If it helps, salmonella doesn’t need a particularly high temperature. It’s a temp+time equation but if you’re above 59C for 5 mins then it will kill salmonella. You can pasteurise eggs by keeping them not much above that temp for 5 mins and the salmonella will be killed without cooking the eggs.