You seem to have as much duck in your life as I currently have lamb. (Vegetable soup with lamb shank was a major win tonight, and I have enough for a couple more servings.)
By the way, is it possible for a meat temperature gauge to be severely off? I learned the hard way that if I cook my meat to 140 degrees F the way the instructions say to do for rare meat, I get overdone meat. If I cook it to 100-110, it's about right. I'm assuming it's the thermometer that's at fault, but could it be that the algorithm just doesn't work for steaks rather than roasts?
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branchandroot
no subject
Date: 2010-09-17 11:33 pm (UTC)Amazing!
From:no subject
Date: 2010-09-18 12:10 am (UTC)By the way, is it possible for a meat temperature gauge to be severely off? I learned the hard way that if I cook my meat to 140 degrees F the way the instructions say to do for rare meat, I get overdone meat. If I cook it to 100-110, it's about right. I'm assuming it's the thermometer that's at fault, but could it be that the algorithm just doesn't work for steaks rather than roasts?
Yes, but...
From:no subject
Date: 2010-09-18 01:26 am (UTC)