What you just described is called cooking.
this post was submitted on 16 Aug 2024
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You're taking some considerable risk with that because sometimes the illness is not caused by colonization of bacteria in the body, but by consuming substances that the bacteria leave behind as part of their metabolism. These toxins can be resistant to the temperatures we achieve when cooking meat, especially since boiling isn't going to go beyond 100°C. If anything, you might be diluting the toxins a little, but they're still in the soup. Here's a thorough article on bacteria and their toxins in meat: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7152306/
I think it would be a good idea to postpone risky meat and preparation until you speak with a legit expert on the matter.
It doesn't matter how you cook it, cooking it thoroughly will kill the bacteria. However, some bacteria leave toxins behind and cooking won't get rid of those. Basically don't eat rotten meat, the best way to tell if it's rotten is looking for discolouration and it smelling really bad, although this can also be a good thing in some aged meats like game or beef. BTW, beef turning brown when the packet is opened is normal. Supermarkets fill the packets with inert gas to artificially keep the meat looking red.
Bacteria poop is your enemy, not the bacteria itself.
It depends on the bacteria, sometimes the bacteria itself is your enemy. Not always, though.
No one is pointing out that these “convection currents” created are not taking any bacteria away.
That is only steam from the water added, or water left in the meat- it doesn’t take anything away with it… otherwise you’d have an empty pan and meat vapor all over your kitchen.
Meat vapor would make for a great username, possibly even band name.