More proof that red meat is okay. Buy the best quality New Zealand lamb and trim it well. Pair it with good aromatic herbs, such as sage or rosemary, and you cannot go wrong.
This sauce is based on one that I have tasted at my favorite sushi bar. It is a great all purpose sauce and you can use it on almost anything. Add it at the last minute to a stir-fry, drizzle a couple of tablespoons over grilled fish or chicken, dot your sushi with it, or even use it as a salad dressing.
Unfortunately, in this day and age you do have to be very careful when handling eggs, meats, and poultry. The estimates by the CDC of contamination with bacteria are concerning. This is more of a problem with eggs, ground meats and poultry than with steaks, chops, and seafood, but taking care to make sure that you are both handling and cooking meats properly can help you avoid getting sick.
First and foremost, keep your ingredients ice cold until just before you are ready to cook them. Letting your chicken sit warming in the sun while you are getting the grill started is not a good idea. Keep those burgers and chicken pieces on ice or in the refrigerator until the very last minute.
It is also important to be very careful when choosing your ingredients. Use the freshest beef, chicken or turkey possible. If there is any odd odor, don't use it. Only cut meats on a plastic cutting board and wash the cutting board, your hands, and your knives in soapy water as soon as you are finished. This reduces the risk of spreading the bacteria to other foods. Safe Minimum Cooking Temperatures »
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