On Tue, 12 Aug 2008 08:33:55 -0700 (PDT), aem >
wrote:

>On Aug 11, 7:31*pm, "Cheryl" > wrote:
>>
>> Does the cream incorporate into the meat and the fat and not ooze out during
>> cooking? *It sounds interesting
>
>It merges in with the meat and doesn't separate during cooking. It
>does have an effect on the color, though, in that the inside will be
>less red or pink for the degree of doneness. That is, rare will still
>be rare and juicy but it won't look as red. -aem

1T of cream to 2lbs of meat affects color?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West