On Saturday, January 9, 2016 at 2:49:28 PM UTC-5, Roy wrote:
> On Saturday, January 9, 2016 at 11:44:57 AM UTC-7, 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.
> >
> > >
> > > 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.
>
> Roasting at 200 degrees F. .....never heard of such goin's on.
> Might as well eat it raw. Where these goofy ideas come from is beyond my ken.
>
> May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.

For Pete's sake, Roy, you CAN eat beef raw. Are you bothered by the fact
that rare beef is only about 125 F, even if you cook the roast at 500 F?
At 200 F the outside gets plenty hot enough to kill bacteria. Parasites in
beef are almost unknown in the U.S.

Paranoid much?

What's your preferred steak doneness? Well-done?

Cindy Hamilton