[Sca-cooks] Re: Pork shank 2

[Phil Troy / G. Tacitus Adamantius]

On Jan 17, 2006, at 9:48 AM, Pat wrote:

> And what do you do when it hits 160 and is still rising?  Drop it  
> in icewater?
>
>   Mordonna
>
> RUTH EARLAND <rtannahill at verizon.net> wrote:
>    Take it
> out of the oven when the temperature is 155 and let it stand until the
> temperature hits 160.

I'd think slicing and serving it would be the thing to do in that  
case -- that tends to stop the tide of the most egregious carry-over  
cooking. But ideally, with a little experience, you can judge how  
much it'll carry over based upon weight and other variables.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04