On Wed, Oct 14, 2009 at 8:14 PM, Pete Theisen <[email protected]> wrote: > Hi Everybody, > > You would think after 37 years of living alone I would know this, but I > don't. What temperature should I use to cook meat on the stove top? ---------------------------
I guess it all determines what cut of meat you have and the finished product you are thinking of preparing. Beef / Pork / Chicken / Lamb / ???? A beef roast is done lower and slower then a beef steak. Don't confuse the word steak, as in the cut of meat with a style of cooking. Clear as mud right? A Sirloin steak != Chuck Steak in that you should not grill at high temp and short time a Chuck Steak. Instead you should make it a pot roast or a beef stew. Pork should be low and slow any and all types of pork. Chicken the same way. -- Stephen Russell Sr. Production Systems Programmer SQL Server DBA Web and Winform Development Independent Contractor Memphis TN 901.246-0159 _______________________________________________ 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.
