[Ag-eq] Cooking Meat

[James Konechne]

With experience, you can tell a lot by smell, by touching the meat
briefly with a finger or fork to see if the outside is rough or crusty
as well as the time you have had the meat cooking.
Usually, the firmer the texture, the more done the meat is. This is
especially true of something like a steak, pork chop, chicken breast,
or roast.
With fried chicken, when the pieces float in the fryer, they are done.


On 10/6/14, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> When I used to cook meat, I would just poke it with my finger from time to
> time, if I was frying it.  If I had it in the oven, I went by time.  Chicken
>
> takes 45 minutes, or whatever it was--haven't cooked meat in ages, except
> sometimes for the dog.
>
> BlindMice Megamall sells a decent talking cooking thermometer.
> Tracy
>
>
> ----- Original Message -----
> From: "Zach Mason via Ag-eq" <ag-eq at nfbnet.org>
> To: "'Agricultural and Equestrean Division List'" <ag-eq at nfbnet.org>
> Sent: Sunday, October 05, 2014 8:31 PM
> 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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>
>
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-- 
James K
cell 410-925-0707