Beef roasting time
Andy wrote:
> Wayne Boatwright > wrote in
> :
>
> > I don't like any meat cooked rare or medium-rare. Nor do I like it
> > well done. What would you call just pink throughout? Medium-well? I
> > find that it's still tender and juicy.
> >
>
> Someday you'll stick a probe in the meat, stick a color card in a reader
> and when the probe matches the reader, PRESTO!
ARBYS!
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