I'm not a real fan of ground beef anyways, I think I eat too much of it at fast food restaurants. I eat ground turkey instead, it's less greasy and fatty. Also breaks up better when scrambling for chilly, lazonya, or spagedity.
Are you married and a Christian? Do you want to improve or save your marriage? Then come join our family of Married Christian couples at [email protected] I garentee you will not regret it, and your marriage will thank you! -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Patricia Dunbar Sent: Sunday, November 15, 2009 12:29 AM To: [email protected]; Shea Anker Subject: Re: [CnD] frying hamburgers I recently heard on a news broadcast that, all meat should be cooked and tested with a meat thermometer at 160 in the center of the meat. Since there seems to be major concerns on the recent ecoli bacteria found in hamburgers recently. It is recommended that all meats be tested in this way and that no pink or blood be present in the meat because of this potential risk of the bacteria. Even if the meat is cooked at medium rare, it's still a risk because the thermometer might touch a cooked part of the meat and reach the 160 degree, but if any pink is showing that's where the bacteria could still be present. So it's better to not have any pink in any of the meat. ----- Original Message ----- From: "Shea Anker" <[email protected]> To: <[email protected]> Sent: Sunday, November 15, 2009 12:13 AM Subject: Re: [CnD] frying hamburgers > Hi, > Well, I will give each side a quick touch with my fingers. I have quick > reflexes and am not afraid of a little scorching to the fingertips. Also, > if you time it for roughly four minutes a side depending on how high your > cooking, that should also help. > > Shea > ----- Original Message ----- > From: "Ranveig (voiceofjoy)" <[email protected]> > To: <[email protected]> > Sent: Saturday, November 14, 2009 6:50 PM > Subject: [CnD] frying hamburgers > > >> hey :) >> just wonder how you guys would fry homemade hamburgers, for how long, and >> how do you know when they are done? >> let's think they are from half an inch thick. >> >> - Ranveig - >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > ---------------------------------------------------------------------------- ---- > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 8.5.425 / Virus Database: 270.14.65/2502 - Release Date: 11/14/09 > 07:43:00 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
