[Sca-cooks] Food Safety

[jenne at fiedlerfamily.net]

> I'm including a list of meat cooking
> temperatures...had a few to many feasts with
> undercooked meat.

One thing I've noticed lately-- people saying that meat is underdone even
though I've seen it tested with an instantread thermometer, either based
on color or on other factors (blood in the joints of chicken, for
instance).

Now, I have a lot more faith in the thermometers than in the
color/presence of blood tests... but for some reason others don't. What's
going on here?

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."