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TBH I find i tend to have the opposite problem with fresh hamburger in that it's nice and pink on the outside but brown the entire way through. I assume it's just poor bulk packaging by Costco and then they gas the exterior to make it pink.
thank you for this, I always wondered about it!
Are you gay now?
Love the nails 🏳️🌈💅
Thank you!
I would never make hamburgers with discolored meat it doesn't taste good and it doesn't look good once it's cooked
What myoglobin are your nails?
this is called auto burgerfication. my favorite way to cook burger
Lighting is also a factor. The meat section at your local butcher shop or grocery store will probably be using better quality lighting than your kitchen. A lot of them even go as far as to use pink lights in their meat displays.
Meat that looks pink on a display might look grey in your own kitchen.
Vegetables also get the same treatment, but with blue/green tinted lighting.
I guess I've been following Kenji enough that I don't even see the fingernail paint anymore. These comments are so hilariously sad.
This is super important and helpful information! Thanks for this
Whats wrong with your nails?
A.k.a freezer burn. That's why it's better to grind your beef for hamburgers on the day of cooking instead of grinding an storing
I ground some beef and store it when I was selling burgers then, over time it becomes like this. So i just leave it as it and grind it on the day of sell
It is not always just "a cosmetic thing." Discoloration as a sign of oxidation can be a sign of spoilage (longer exposure to oxygen) or for certain packaging (processes that allows for longer beyond use dates), a sign of compromised packaging.
More importantly what causes men's fingernails to turn purple?
You mean my ground meat is not cooking on its own? Bollocks, gotta get the kids to hospital tomorrow i guess.
And remember – 'cooked' is a temperature, not a colour!
Oxidation. Didn't watch.
Whyyy do you have purple nails??? 😂
outside of smell how can I tell the meat is bad?
Some packaging will have no oxygen in it (they replace it with nitrogen I think) to keep it extra red.
What’s with the purple nails?
You say the colour is not something we have to worry about. You say that, but you only say that until someone opens a package of hamburger and it's green, white and cyan.
As someone that sells fish and meat thank you so much for educating people about this and can you please explain why when whole cuts touch each other they turn brown. Requiring butchers to use paper to keep them separated. Thank you.
I always wondered myself too, thank you for explaining! I totally forgot about myoglobin!
Please do more of these food safety videos! Short and sweet and super helpful. Would love to hear your routine on sanitizing knives and cutting boards!
bro