I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to reliably and easily get a near perfect steak every time.
There are far, far better cooking examples out there.
Understanding how bacteria contaminates food in the first place is the first step.
In the case of steaks, bacteria is only on the outside (they can't penetrate the muscle) so the sear makes it safe to eat somewhat raw on the inside.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
varispeed · · focus · HN ↗
dismalaf · · focus · HN ↗
In the case of steaks, bacteria is only on the outside (they can't penetrate the muscle) so the sear makes it safe to eat somewhat raw on the inside.