On 10/9/2020 8:51 PM, Ed Pawlowski wrote:
> 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
>>>>>>> littleÂ* salt, pepper, garlic powder. Seared them on the
>>>>>>> infrared and finishedÂ* them in the grill at 499 degrees.
>>>>>>> Took them off the grill at 115Â* degrees internal.
>>>>>>>
>>>>>>>
>>>>>>> https://postimg.cc/ygxxy10G
>>>>>>>
>>>>>>> https://postimg.cc/R3Xqt6Jf
>>>>>>>
>>>>>>
>>>>>> Oooh, yum, Ed!Â* 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...Â* (grin).
>>>>
>>>> maybe it is your computer screen.Â* 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.Â* Like I said, low meat eaters but like rare.Â* 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.Â*Â* It was
> 115 degrees from the grill.Â* Rare is 120 to 130.
>
Hey, Ed! I completely forgot about that in my reply to Carol. Even
though veal is beef it's *always* more pink than red. I can't think of
a better way to describe it. Thanks for the bap on the head!

> If you click on the photo to enlarge it, you will see there is very
> little color difference from outside to center.Â* Seared at a very hot
> temperature on an infrared burner at 1800 degrees the outer 1/8 or so
> will cooked more.
>
I'm vaguely jealous of the infrared burner thing... okay, not really.
It sounds cool, though. I've got a Weber kettle charcoal grill. Hey, it
works.

> But you could have it raw if you like.

She and her husband don't eat a lot of meat so I doubt she'd be grilling
veal chops anyway. I'd love to find some nice thick veal chops like that.

Jill