tag:blogger.com,1999:blog-8533721794714267017.post1388033357879300663..comments2023-06-11T16:44:48.878+01:00Comments on DIARIT: The Burger Diaries - Part 2: Gourmet Burger, RanelaghUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8533721794714267017.post-12977566156131597132009-02-24T23:15:00.000+00:002009-02-24T23:15:00.000+00:00Was just sent this and would just like to point ou...Was just sent this and would just like to point out why this happened. We would love to give you a rare burger but the EHO and the powers that be insist on a 72 degree core temperature which is medium.The waitress could have been better, agreed. If we can change the law in regard to ground beef it would be rare all the way.Even with our Irish Organic beef we have to keep to the rules.Without being too technical its all about air contact with the beef.With steak tartar the core is not exposed until it is cut and served.With minced beef it is ground ahead of time so it can form a firm burger and therefore the core has had contact with air and must reach (according to EHO) 72 degrees. Hope that makes sence.Anonymoushttps://www.blogger.com/profile/13974032613303988270noreply@blogger.com