mark wilson <[log in to unmask]> wrote:
> >Heat damages fats and I've always been concerned
> about eating high volumes of cooked meat,
>
> Not all fats are equally damaged by heat and
> different temperatures have different impact

Yup, I just haven't figured out a way to cook meat
without using, relatively' high temperatures.

In the north of Sweden they cook something that's called "tjälknöl" (= ground-frost lump). You simply put a big deep-frozen chunk of meat (especially yummy is bear!) in the oven at a really low temperature (50-75 dgrs Celcius?) overnight. When you wake up the chunk is thawed and cooked and ready to serve!

Erik F/Gothenburg


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