Sujet : Re: Redefining eternity
De : j_mcquown (at) *nospam* comcast.net (Jill McQuown)
Groupes : rec.food.cookingDate : 11. Dec 2024, 00:57:30
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vjakha$16hpi$1@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
User-Agent : Mozilla Thunderbird
On 12/10/2024 8:50 AM, Dave Smith wrote:
On 2024-12-09 11:08 p.m., Jill McQuown wrote:
On 12/9/2024 4:48 AM, Cindy Hamilton wrote:
Lean cuts of pork (loin, tenderloin) are good when they're not
overcooked -- still showing a hint of pink in the middle. The
flavor is delicate, almost like that of veal.
>
I seem to recall Michael won't eat meat with even a hint of pink it it.
>
That's a shame. Some meats need to be thoroughly cooked. Some are a better when a little pink side, and some are far better rare or medium rare. I prefer beef and lamb to be medium rare. IMO a steak cooked past medium is a waste of good meat.
The only lamb I cook past medium-rare is lamb shanks. Those are braised, low and slow until falling off the bone tender. For me, beef steaks should be no more than medium-rare, leaning towards the rare side. Pork tenderloin is very lean and quickly becomes tough and dry if there isn't still a little pink in the middle.
Jill