Why Some Boomers Tend To Overcook Their Food - Tasting Table

"Concerns over food safety meant many boomers learned to overcook food to kill bacteria. Cooking food long and past a certain temperature was seen as the remedy to all three."

"Department of Agriculture (USDA) and Food & Drug Administration (FDA) safety regulations from the era established baseline temperatures that went far beyond what was 'safe,' even by scientific standards."

Boomers often overcooked food due to ingrained beliefs about food safety. Concerns about salmonella in chicken and trichinosis in pork led to cooking practices that prioritized safety over flavor. USDA and FDA regulations established high cooking temperatures, which were seen as necessary to prevent foodborne illnesses. This resulted in dry meat and bland vegetables, reflecting the cooking standards of their time rather than a lack of culinary skill. Modern food safety regulations have evolved, reducing the need for such extreme cooking methods.

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