Re: Redefining eternity

Jill McQuown wrote:

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

I still haven't tried pork tenderloin.  I have regular loin down pat
and the jump to double the price (or even a titch more) holds me off.
Maybe one day...