[Ag-eq] Cooking Meat

[Michelle Clark]

I  learned some time ago if frying meat such as chicken, bacon, sausage, one
can often tell by how  the sizzling and popping  slows down. It may take
some time figuring it out, but it works.

Often, if I  feel I  am at a  good point, I  take out the meat and cut into
it or in the case of bacon, I  see if it is crisp. One has to be careful
with this method as if you let it slow down too slow, your meat will be
burned. I  know by experience.


Michelle


-----Original Message-----
From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of Zach Mason via
Ag-eq
Sent: Sunday, October 05, 2014 8:32 PM
To: 'Agricultural and Equestrean Division List'
Subject: [Ag-eq] Cooking Meat

Hi all, 

 

Thought you guys might have some suggestions for cooking meat. I obviously
can't tell when stuff is done by sight like everyone else in my family, and
I really don't know how else to do it without a thermometer. Does anyone
have tips or have experience with talking meat thermometers? 

 

 

Zac

 

Zachary Mason

Assistant Shepherd and Young Stock Manager

Northwinds Farm

(603) 922-8377 Work

(603) 991-6747 Cell

 <mailto:zmason at northwindsfarm@gmail.com> zmason at northwindsfarm@gmail.com 

 

806 U.S. Route 3

North Stratford, NH 03590

 

 

 

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