Okay the only thing ALMOST worse than an overcooked piece of beef is a cut of meat that is oozing blood like it was just slaughtered. I don't care if the meat thermo sez it's 140-150 degree's and safe to eat.
Question. How on earth do you get a roast, Thick steak, or what have you at that perfect, Pink BUT NOT SWIMMING IN BLOOD tenderness, while at the same time avoiding the always too common overcooked shoe-leather we are all experts at making. Yes it takes no skill to master ruining meat; I know first hand and didn't even have to study, it just comes naturally.
I know the Beef is safe at 140+ degrees. I have had limited sucsess at very low temps 220 degrees for many MANY hours of cook time. But for regular meals in normal times I manage to fark up alot. The outter parts are cooked fine but the center is always a horror movie bloodbath, I then leave in for More time then presto bango, shoe leather!
Can meat rest time save a blood bath?
Biatch/Moan rant over
Thanx 4 looking
2007-06-24
15:53:46
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11 answers
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Trust me ;)
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Cooking & Recipes