Richard Quilhot wrote: > Defiantly not all at once. remember a little goes a long ways. > Your max meat temp only needs to be 185 F for poultry less for other meats.
Hi Richard, I eat such small pieces of meat that a meat thermometer would not work. Is there a fixed relation between the temperature of the pot/pan/oven and the temperature of the meat according to time or what? >>> I usually work with: >>> Herbs: >>> Parsley, Sage, & Italian Seasoning >>> Spices: >>> Salt, Pepper, Garlic powder/salt, Onion powder/salt, Paprika, Red >> Pepper >>> flakes >>> You can also add: >>> Lemon Juice to chicken or fish >>> Fresh garlic & Onion >>> any fresh veggies chopped an included in the foil packet >>>>> If your going to foil wrap, add some butter or olive oil plus some >> herbs. >> >>>> Good idea. What kind of herbs are good for cooking meat? >> Hi Richard, >> >> Thanks, I'll try them. Maybe not all at once. :-) >> >>>>>>> I would use the setting at 50-75% of your scale. -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
