On Wed 19 Jan 2005 09:08:17p, Isaac Wingfield tittered and giggled, and
giggled and tittered, and finally blurted out...

> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 18 Jan 2005 09:42:31p, Isaac Wingfield tittered and giggled, and
>> giggled and tittered, and finally blurted out...
>>
>> > I don't doubt that the roast woud always get cooked; I just don't
>> > think that method would give as much control over the product as I
>> > like to have -- plus or minus not more than a couple or three degrees
>> > F, let's say.
>> >
>> > I like to cook beef roasts not beyond medium-rare; if it's not very
>> > pink, I'm not interested in serving it. I try to get my Christmas
>> > beef tenderloin to the table at 128-130 F internal, for example. I
>> > don't think the "set it and forget it" method would give anywhere
>> > close to the control I need for that.
>> >
>> > Isaac
>> >
>>
>> Can't please everybody... If it's very pink or red, I'm not interested
>> in eating it.
>
> That's OK; to each his own. I'd just mention that if you don't care how
> well-done it's cooked, then it isn't very difficult to cook it...
>
> Isaac
>

Thanks. Actually, I do care. I like roast beef only slightly to
approaching medium pink. Then it's perfect for me. I don't care for it
overly well done.

Wayne