On Thu, Oct 15, 2009 at 1:02 AM, Pete Theisen <[email protected]> wrote: > 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? --------------------
There is a guide that grill masters at restaurants use. They will push tongs into the meat and gauge it's softness. the softer it is the more RARE it is. You can practice with the flesh of your hand in the area between the thumb and forefinger. If you don't flex your hand muscles it is very soft. You can add a tiny bit of flex to those muscles and if will resemble the density of cooked beef. the more you add in flex the more done the meat will be. This takes time and practice. Another ringer to toss into this is one persons med rare is another persons medium. Could you describe how you like your beef cooked? Color or other method is fine. Light pink, deep pink to red, or red and bloody make a great deal of sense to me. -- 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.
