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Susan Burton has. In an essay on Slate.com, Burton publicly declares her meat preference as "cooked through, gray, no trace of pink." And while you may think that sounds like she's ordering up shoe leather, Burton says "that [her choice] signifies 'food safety.'" With that, she sets off on a fascinating historical journey of how the tradition of cooking meat well done has slowly slipped out of favor in American kitchens.
Having noticed that the topic of 'doneness' was strangely unexplored, Burton paves the way through the changing perception of what cooked meat's temperature signifies, the popularity (see "meat hipster") of rarer cooking and whether there's scientific proof behind her concerns. We urge readers to check out this piece, which, quite simply, is very well done.