thelawnet wrote:Big_Fat_Dan wrote:I'm like you Keith, i cook mine medium if the mince is fresh and from the butchers.
Here's a interesting take on it regarding temps to kill the bacteria.
http://aht.seriouseats.com/archives/201 ... ef=aht-bb1
That article doesn't mention bacteria?
Yeah your right, it's Monday and i'm hanging, i was thinking of a different article and didn't double check it was in there, i'm lazy
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