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| From | The Natural Philosopher <tnp@invalid.invalid> |
|---|---|
| Newsgroups | comp.os.linux.misc, alt.usage.english |
| Subject | Re: GNU |
| Date | 2026-03-31 13:25 +0100 |
| Organization | A little, after lunch |
| Message-ID | <10qgegi$3aete$4@dont-email.me> (permalink) |
| References | (12 earlier) <10qcoe3$23qhj$1@dont-email.me> <10qcp21$2402u$1@dont-email.me> <tq8q9mx1mg.ln2@Telcontar.valinor> <10qdslv$2cbhu$28@dont-email.me> <9u3r9mxgj6.ln2@Telcontar.valinor> |
Cross-posted to 2 groups.
On 30/03/2026 21:44, Carlos E.R. wrote: > But I do not trust a meat that has not reached 100°C. It is my own rule. > I know people that like the meat red and dropping blood. Not me. Well > cooked inside, without being burned outside. Many restaurants do not > know how to achieve that point. Only stewed meat or maybe pulled pork ever reaches 100°C. you do long slow cooking to tenderise otherwise inedible cuts from older animals and birds. Good steak is tender enough to be eaten raw. The pinkness fades at about 50°C. Hams are already sterile tender, and so don't need much cooking. Meat temperatures finalising in the 70-90°C are what you should aim for when roasting. hast enough to kill the bugs and tenderise good meat enough to make it delicious and leave enough juice on the meat so it doesn't taste like cardboard In particulawr Spanish Lamb is among the best in the world. Cook with Rosemary and garlic to about 80°C only and serve with Rioja... -- For every complex problem there is an answer that is clear, simple, and wrong. H.L.Mencken
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Cooking and Baking units (was: Re: GNU) Nuno Silva <nunojsilva@invalid.invalid> - 2026-03-30 11:24 +0100
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