[Sca-cooks] Big Eggs

[Kim Schab]

Just a friendly reminder from the sanitation polizia,
there are only a few ways to thaw safely.
Most Recommended: Under refrigeration for 48-72 hours
(refrigeration is 40 or below fahrenheit)
Somewhat Recommended:Under cold running water in
something large enough to hold the item off the floor
of the container (circulation)
As part of the cooking process (i.e. ground beef for
spaghetti sauce)
Works but sucks: Microwave

Al

--- Robyn.Hodgkin at affa.gov.au wrote:
> Most Australian game meat is served quite rare.
> Kangaroo and crocodile certainly are, though I have
> not eaten emu (at least in my recollection).
> Australian game tends to be very low in fat so can
> become very dry if overcooked.  Mind you I had a
> redwine and kangaroo pie recently which had
> obviously been cooked long and slow, and was just
> scrumptious. The other thing that is often done with
> Australian game meat is threading fat through it to
> keep it moist.
>
> (by the way, we did a test run for the first course
> of Lochac's coronation feast last weekend, and the
> venison was roasted long and slow and was tender and
> lovely, especially with the prune and claret sauce)
>
> I think how you end up serving meats, rare or well
> done, is very dependant on the dish, and the history
> of the meat.  If the emu was bought from a butcher
> then it will be farmed emu and be free of any nasty
> bugs. However... like all big birds, if you get the
> emu frozen, then you must be a bit more careful,
> just as you would be with a gigantic turkey.  (this
> is why most frozen turkeys now have a list of
> ingredients; they tend to be filled with
> preservatives to prevent nasties growing in the
> thawing or initial heating process)  My recollection
> is that the recommendation is to start with the oven
> quite hot to bring the bird up to temperature
> quickly, then drop the temperature to then slowly
> roast it.  I tend to like my birds well done, but
> you don't have to get carried away about it.
>
> Kiriel
>
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=====
"Optimism is a force multiplier."  Colin Powell


Always remember, stressed is just desserts spelled backwards :)

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