SC - coloring agents

[Stephen Bloch]

>

My lord, one of the ways I check for temperature - and yes I own a meattemp
thing, it's here ..... somewhere.... - is to just stick my favorite knife down
into the thickest part, juice will run out...the color is one way, another is to
let the knife sit there a minture or so, pull it out. If the blade is hot enough
to ''burn''
yer finger then most likely the inside is done as well.  tis a silly trick but
useful
over a campfire, when one cannot shred, or slice or whatever...
so far, it has worked everytime...note the so far...
aine

> As a relative dabbler and culinary heretic, I do not even
> own a meat thermometer. In particular with the "bagged"
> pork loin, experience, proper timing and oven temperature,
> and observation (is the surface of the roast a uniform
> nut-brown? are the carved slices / pulled shreds tender and
> moist, juicy but without bright pink color or running blood?)
> tell me everything that I need to know, at least for my own
> consumption. (Opening the bag before the cooking time has
> completed is one of the most certain ways to spoil this
> particular dish.)
>
> Given that there is still some risk, just how important is
> the use of thermometric measurement as opposed to eyeball
> and experience?
>
> > I have taken to leaving the pancake griddle turned on
> > in the kitchen (we have one particular site that we use
> > twice a year, and I often am the cook for those events),
> > so people can bring sliced portions of roast back to cook
> > to their taste, if necessary. So far I've had one taker,
> > and very few leftovers.
>
> An excellent tip. I may have had the occasional individual
> question my bagged loin roasts, but generally NOT after they
> have gone ahead and tasted the results.
>
> This tip is worth remembering for far more than pork roasts,
> however.
>
> > However, this is always my Golden Opportunity to have a
> > herald announce the admonition from Le Menagier de Paris,
> > modified from carp to pork:
> > (Pardon the paraphrase!) It is a known fact that Germans
> > like their meat overcooked, as opposed to the French, who
> > prefer their meat properly cooked. One must not be
> > surprised if a German wishes to send his meat back to
> > the kitchen to be cooked again, for it is the custom of
> > their country. (The herald then asks if there are any
> > Germans out in the hall, who wish their meat recooked...)
>
> Adamantius, I must thank you for a well-timed chuckle this
> afternoon.
>
> ===
> Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
> Mike C. Baker       F.O.B. (Friend Of Blackfox)
> My opinions are my own -- no one else would want them!
>
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