Not cooked sufficiently or for long enough, often resulting in food that may be unsafe to eat or unpalatable. Applies to food that hasn't reached the proper internal temperature or texture.
Compound of 'under-' (Old English prefix meaning 'beneath, insufficient') and 'cooked' (past participle of 'cook,' from Latin 'coquere'). The safety concerns became more prominent with modern food science.
The fear of undercooked food led to the invention of the meat thermometer in the 1960s, revolutionizing home cooking and making dinner parties far less nerve-wracking for amateur chefs!
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