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.
I have to agree that its a problem with the restaurant.
1. If her hourly wage including tips fell below the normal minimum wage (not the server minimum wage), the restaurant is required by law to make up the difference
2. If the restaurant had her processing the catering sized order rather than...