[Ag-eq] Cooking Meat

[Danielle Antoine]

Well, I think everyone else has it covered. Like them I can tell by
texture by picking it up with a fork then feeling with a finger. Also,
it'll be more tender depending on how long you let it cook. Also, the
sound changes as the rawness wears off. With sausage the ends become
crisper and it becomes stiffer. Ground beef just cook it a little
longer. If you are unsure, I tend to brown meat in the oven. We are
African americans and black folk prefer theirmeat darker brown so the
oven works better in my case. Just  saying.

Danielle

On 10/5/14, Michelle Clark via Ag-eq <ag-eq at nfbnet.org> wrote:
> 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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