Food is loved from well done to rare. As opposed to intentionally burnt edges, eating raw is still considered an adventurous act and most mainstream eaters will squirm at the thought of devouring animals that are still moving as you put them inside your mouth. Yet the concern is not really about shallow squeamishness but more about the obvious health risks.
There are dangers in eating something without cooking it thoroughly, from bacteria to pollution to contamination and parasites. But because of its taste, texture, health benefits in terms of preserving nutrients, and the boasting rights to a super fresh and expensive menu, the new trend in the food industry are raw bar catering NYC restaurants. Yet those waves of customers would not be returning to their favorite rare snack if they were not at least careful.
Individuals who are categorized as high risk should never eat raw food. Pregnant women, people with chronic infections, and those with poor immune systems belong to this group. If you are in good health, then by all means, try the gravlax and the tartare. Practice moderation, though, because studies show that people who get vast amounts are as likely as the high risk group to fall ill.
The good news is that food can be cooked in two ways. Traditionally, we use heat to prepare our meals, but doing the opposite and subjecting our edible friends into extremely low temperatures will also kill the nasty bacteria. This is why all fish and seafood must be sushi grade if you decide to munch on them uncooked.
Via the wisdom of old folks, it is said that one should shellfish only in months that have a letter r in their name. In 2014, twice as many persons have contracted vibriosis in the summertime. Vibrio vulnificus may lead to severe gastrointestinal problems and septicemia.
Menu items in an ideal raw bar are typically seasonal for quality control. If you are doubtful, consult the maitre d or the waiter on the dishes they recommend. Scallops are best bets except in red tide seasons.
Signs of life, most especially movement, should be always checked when going for fish and crustaceans. They should also be wading in seawater even when served. Fish eyes should bulge a little and must be clear, not blurred or cloudy.
Beware of misshapen clams and tap them to know if they are still living. If they are dead, their shells will not close shut when you do so. They should not gape, and the clam meat should never be dry.
Go for restaurants who can quickly tell you where their meat originated from. Farmed shellfish and fish are also not uncommon, and with their pedigree information readily available, they provide trustworthy feasts. Remember to scan the reviews in food blogs and look out for any trouble. You will know where to dine when the whole community is talking about not just great grubs but that they are also good for the health.
There are dangers in eating something without cooking it thoroughly, from bacteria to pollution to contamination and parasites. But because of its taste, texture, health benefits in terms of preserving nutrients, and the boasting rights to a super fresh and expensive menu, the new trend in the food industry are raw bar catering NYC restaurants. Yet those waves of customers would not be returning to their favorite rare snack if they were not at least careful.
Individuals who are categorized as high risk should never eat raw food. Pregnant women, people with chronic infections, and those with poor immune systems belong to this group. If you are in good health, then by all means, try the gravlax and the tartare. Practice moderation, though, because studies show that people who get vast amounts are as likely as the high risk group to fall ill.
The good news is that food can be cooked in two ways. Traditionally, we use heat to prepare our meals, but doing the opposite and subjecting our edible friends into extremely low temperatures will also kill the nasty bacteria. This is why all fish and seafood must be sushi grade if you decide to munch on them uncooked.
Via the wisdom of old folks, it is said that one should shellfish only in months that have a letter r in their name. In 2014, twice as many persons have contracted vibriosis in the summertime. Vibrio vulnificus may lead to severe gastrointestinal problems and septicemia.
Menu items in an ideal raw bar are typically seasonal for quality control. If you are doubtful, consult the maitre d or the waiter on the dishes they recommend. Scallops are best bets except in red tide seasons.
Signs of life, most especially movement, should be always checked when going for fish and crustaceans. They should also be wading in seawater even when served. Fish eyes should bulge a little and must be clear, not blurred or cloudy.
Beware of misshapen clams and tap them to know if they are still living. If they are dead, their shells will not close shut when you do so. They should not gape, and the clam meat should never be dry.
Go for restaurants who can quickly tell you where their meat originated from. Farmed shellfish and fish are also not uncommon, and with their pedigree information readily available, they provide trustworthy feasts. Remember to scan the reviews in food blogs and look out for any trouble. You will know where to dine when the whole community is talking about not just great grubs but that they are also good for the health.
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