On Saturday, January 9, 2016 at 3:59:08 PM UTC-5, Roy wrote:
> On Saturday, January 9, 2016 at 1:27:18 PM UTC-7, Cindy Hamilton wrote:
> > 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
>
> I worked in a packing plant many years ago and I saw the worms, yes little hair-like worms that live inside of beef cattle.
>
> Of course one can eat raw beef but most bacteria will die if the oven temperature
> runs at least 212 degrees F. for 15 minutes or so.

Why is 212 F for 15 minutes magical, but 200 F for three hours isn't?

Cindy Hamilton