Path: csiph.com!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: "Carlos E.R." Newsgroups: comp.os.linux.misc,alt.usage.english Subject: Re: GNU Date: Tue, 31 Mar 2026 14:52:42 +0200 Lines: 33 Message-ID: References: <87zf3wx1jt.fsf@parhasard.net> <10pvhqb$1j2vg$1@dont-email.me> <1rsjtwr.9h8wo7a6jjujN%nospam@de-ster.demon.nl> <10q2o7j$nr7l$1@news1.tnib.de> <1rsostx.1fumdje1pdrftiN%nospam@de-ster.demon.nl> <1rsoqz0.19zzbh71ebfb7bN%snipeco.2@gmail.com> <18a11176d0ed8bfb$1717$2710841$802601b3@news.usenetexpress.com> <1rsqbjg.1xqvw3s77rxyiN%nospam@de-ster.demon.nl> <10qbgff$1mhk6$1@dont-email.me> <71nisk9h051f0o1jms74nfc54phtm8nl24@4ax.com> <10qcoe3$23qhj$1@dont-email.me> <10qcp21$2402u$1@dont-email.me> <10qdslv$2cbhu$28@dont-email.me> <9u3r9mxgj6.ln2@Telcontar.valinor> <10qgegi$3aete$4@dont-email.me> Mime-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit X-Trace: individual.net //xLfbB/L1LpH/CH6/sLYg2qYqd/Vgl54dWUZbWCp6G2Q+sQhU X-Orig-Path: Telcontar.valinor!not-for-mail Cancel-Lock: sha1:6m+vFc1X52yl7We70L7k/47xfOg= sha256:833fWL6p4WKsOX4u8WbjTI5DNTa9Ga4HT/D6WX6g158= User-Agent: Mozilla Thunderbird Content-Language: es-ES, en-CA In-Reply-To: <10qgegi$3aete$4@dont-email.me> X-Leafnode-NNTP-Posting-Host: 127.0.0.1 Xref: csiph.com comp.os.linux.misc:84860 alt.usage.english:1141814 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🇪🇺;