On 10/9/2020 7:45 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 10/8/2020 11:02 PM, U.S. Janet B. wrote:
>>> On Thu, 08 Oct 2020 21:30:37 -0500, "cshenk" > wrote:
>>>
>>>> jmcquown wrote:
>>>>
>>>>> On 10/7/2020 11:34 PM, Ed Pawlowski wrote:
>>>>>> Grilled a couple of veal chops for dinner last night.Â* Just a
>>>>>> little salt, pepper, garlic powder. Seared them on the
>>>>>> infrared and finished them in the grill at 499 degrees.
>>>>>> Took them off the grill at 115 degrees internal.
>>>>>>
>>>>>>
>>>>>> https://postimg.cc/ygxxy10G
>>>>>>
>>>>>> https://postimg.cc/R3Xqt6Jf
>>>>>>
>>>>>
>>>>> Oooh, yum, Ed! Those look perfectly cooked!
>>>>>
>>>>
>>>>> Jill
>>>>
>>>> Looks a little overdone to me but then we are the sort of low meat
>>>> eaters that also like rare... (grin).
>>>
>>> maybe it is your computer screen. The meat is pink and the juices
>>> coming on to the plate are pink.
>>> Janet US
>>>
>> They didn't look overcooked to me, either.
>>
>> Jill
>
> Sorry, like red. Like I said, low meat eaters but like rare. Nothing
> wrong with the dish, I'd have just pulled it a little earlier here.
>
But veal is not red. Starts out about the same color as pork. It was
115 degrees from the grill. Rare is 120 to 130.

If you click on the photo to enlarge it, you will see there is very
little color difference from outside to center. Seared at a very hot
temperature on an infrared burner at 1800 degrees the outer 1/8 or so
will cooked more.

But you could have it raw if you like.