SC - Cooking of meat-longish

[needlwitch@msn.com]

Just because you wander,
doesn't mean you're lost.
- -----Original Message-----
From: Marilyn Traber <margali at 99main.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Wednesday, September 16, 1998 8:38 AM
Subject: Re: SC - Cooking of meat-longish


>http://pathcuric1.swmed.edu/MicroBiology/LabRef/Parasites/Nematodes/SlideN4
.html
>
>website with pictures why to be very careful in cooking the beastie![not
for the
>weak of stomach]
>http://www.ferris.edu/htmls/academics/course.offerings/clinlabs/courses/cll
s225/parsitol/tspiral.htm
>
>website with overview of the parasite
>
>margali
>
>Decker, Terry D. wrote:
>
>> > The problem with trichinosis was
>> > not, IIRC, the worm itself, but rather the worm eggs (Bear, check me on
>> > this) because roundworm eggs have been known to retain 60% viability
after
>> > being boiled in formaldehyde, so safety precautions of the time
preferred
>> > to err on the side of caution, regardless of palatability.
>> >
>> >
>> > Phlip
>> >
>> > Phlip at bright.net
>> >
>> This is more Bogdan's area of expertise rather than mine.  I've never run
>> across  Trichinella spiralis and my quick refs don't provide a lot of
>> detail.  As of 1996, the FDA recommendation was to cook pork products to
an
>> internal temperature of 155 degrees F (68 degrees C).
>>
>> On the subject of lamb, I prefer mine well-done and prefer to braise it
to
>> keep the meat from drying out.
>>
>> Bear
>>
Uugh!. Enough to make me turn Vegetarian :-(
Thorbjorn the Cook



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================