On 1/9/2016 9:49 AM, 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.

My guts tell me that it's gonna the latest trend. It's a goofy idea
alright but so is using a phone as a camera or watch.

>
> May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.
> =====
>

In the end, the parasites will always win.