Meat (chicken, pork and fish) at 65 deg, is it good? Presumably, it was near this temperature for several hours and on a non-refrigerated truck for 11 hours, in a cardboard box with 2 nearly completed melted ice packs, and possibly out of refrigeration for sometime before that.
What is a good way to prepare horse?
What temperature do you cook it to?
Specifically the cuts I have access (in Europe) to are thinly sliced fillets (like sandwich steak), or a thicker piece from the same cut, like an inch or two thick.
Would you ever use a non-drinkable wine for cooking? IE to make a pan sauce.
I was told salt is intentionally added to a wine, which had also turned to vinegar (not sure if that was the result of the salt), to make it a "cooking wine".