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General Issues
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Subject Topic: Is your steak done? Post ReplyPost New Topic
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Capt
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Posted: 06-February-10 at 7:44pm | IP Logged Quote Capt

For those who have trouble determining whether or not their steak is done right or not.

The Finger Test to Check the Doneness of Meat
http://simplyrecipes.com/recipes/the_finger_test_to_check_th e_doneness_of_meat/

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Fred The Cat
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Posted: 06-February-10 at 8:00pm | IP Logged Quote Fred The Cat

I like my steak cooked just enough to keep it from crawling of the plate. My mice I like to chase.
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MT
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Posted: 06-February-10 at 9:40pm | IP Logged Quote MT

I want my steak to MOO when I cut into it.   Mrs. wants to eat charcoal.  We don't eat steak at my house anymore because of the burnt offerings...BLAHK!!!

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Posted: 07-February-10 at 5:56am | IP Logged Quote Guests


I learned that when I cooked at the IHOP years ago. Still use it and I like rare. Pork I cook till I get 160* internal, ribs I cook by time, 5.5-6.0 hours. Of course poultry (thats chikenz), I cook to 160* for breast and 180* for thigh.
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Marci
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Posted: 07-February-10 at 8:00am | IP Logged Quote Marci


    I dont like using meat theremometers. Every time one is used here the meat comes out over cooked and dry. Old school is still the best way. By time, touch and look.

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I Will Always Be The Financial Vampire...
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Posted: 07-February-10 at 11:23am | IP Logged Quote Guests


Thats because you grabbed the rectal thermometer by mistake.
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Marci
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Posted: 07-February-10 at 4:16pm | IP Logged Quote Marci


    I've asked you to put it away once you were done playing with it...

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Posted: 07-February-10 at 5:49pm | IP Logged Quote Guests


You know what I found out? Cats don't like rectal thermometers.
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sawitall
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Posted: 08-February-10 at 1:18pm | IP Logged Quote sawitall

or bic pens

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Posted: 08-February-10 at 1:57pm | IP Logged Quote Guests

Quote: sawitall
or bic pens


Or paint brushes loaded with turpentine.
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