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Re: GNU

From	"Carlos E.R." <robin_listas@es.invalid>
Newsgroups	comp.os.linux.misc, alt.usage.english
Subject	Re: GNU
Date	2026-03-31 14:52 +0200
Message-ID	<qlss9mxgoe.ln2@Telcontar.valinor> (permalink)
References	(13 earlier) <10qcp21$2402u$1@dont-email.me> <tq8q9mx1mg.ln2@Telcontar.valinor> <10qdslv$2cbhu$28@dont-email.me> <9u3r9mxgj6.ln2@Telcontar.valinor> <10qgegi$3aete$4@dont-email.me>

Cross-posted to 2 groups.

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On 2026-03-31 14:25, The Natural Philosopher wrote:
> 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...
> 
> 

Chicken is recommended to always cook well, because danger of Salmonella 
and Campylobacter contamination. 74°C or above.

-- 
Cheers, Carlos.
ES🇪🇸, EU🇪🇺;

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  Re: GNU Tony Cooper <tonycooper214@gmail.com> - 2026-03-29 13:24 -0400
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          Re: GNU The Natural Philosopher <tnp@invalid.invalid> - 2026-03-30 14:09 +0100
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          Re: Cooking and Baking units The Natural Philosopher <tnp@invalid.invalid> - 2026-03-30 13:22 +0100
  Re: GNU The Natural Philosopher <tnp@invalid.invalid> - 2026-03-29 22:20 +0100
  Re: GNU Peter Moylan <peter@pmoylan.org> - 2026-03-30 13:26 +1100

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