[Sca-cooks] Re: Pork shank 2

[Pat]

Master A, that would be my solution as well, however, why wait until it reaches an internal temp of 155 degrees to take it out of the oven in the first place?  
   
  Mordonna

"Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:
  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


Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Pat Griffin of Millbrook, AL