On Saturday, January 9, 2016 at 1:44:57 PM UTC-5, dsi1 wrote:
> On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> > On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
> >
> > >Don Wiss wrote:
> > >> Meat is edible raw. Cooking does nothing to enhance it.
> > >
> > >Flavor man, flavor.
> >
> > Yes, if you get a good Maillard layer it certainly is tasty. That is why
> > people treasure the pan drippings to make gravy. Gray meat is tasteless..
>
> I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.

I always cook rib roast at 200, but I don't worry about gravy. Perfect
medium-rare meat doesn't need a sauce.

> >
> > When I pan fry meat I use smell to know when to flip it. Though it is
> > harder to know when the second side is done.
> >
> > https://en.wikipedia.org/wiki/Maillard_reaction
> >
> > Don. www.donwiss.com (e-mail link at home page bottom).
>
> I don't like that word "Ma****rd." Cooks must think they're chemists now.

What should we call it?

Cindy Hamilton