Andy wrote:
> Does every cut of beef cook to rare, medium-rare, etc., at the same
> internal temp, not counting cooking time or cut thickness? In other words,
> would a 1 inch thick NY Strip and a 3/4" flank steak and a 1" thick
> hamburger (certified non-ecoli?) all be medium-rare at 145 degrees internal
> temp?
>
> Andy
AFAIK, yes.
--
saerah
http://anisaerah.blogspot.com/
email:
anisaerah at s b c global.net
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams