At 06:55 2009-10-15, Jean Laeremans <[email protected]> wrote:
>On Thu, Oct 15, 2009 at 3:51 PM, Stephen Russell
><[email protected]> wrote:
>
> > 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.
>
>should be:
>bleu, saignant,à point etc.. oc <s>
>
>Bloody foreigners
Your pun is well done.
I was just asking my mom about this this last weekend.
A point that I have not seen made yet: be
sure that the meat is thawed before cooking
it. This makes sure that it is all cooked. You
can use a shortcut of VERY low heat until it is
thawed and then turning up the heat.
Sincerely,
Gene Wirchenko
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