Large intestine at 74 degrees: Hot pot · 579

Fat folded in evenly. A lump on one side will scorch while the rest stays pale. Eat it before the fat renders and it turns heavy. Keep going until the surface browns and shrinks. Large intestine. Instead of the milky gop of the small intestine it carries a thick fat sheet that butchers fold inward, so oil keeps rendering the whole time it cooks. The fattiest 100 g in this atlas — a few pieces are a serving.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Hot pot.” Use 74 degrees and 74 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Large intestine to 74 degrees and serve it as “Hot pot.” The other figure to watch is 74. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Thick fat wall is the point — ask for well-cleaned pieces.

Cook Large intestine to 74 degrees and serve it as “Hot pot.” The other figure to watch is 74. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Thick fat wall is the point — ask for well-cleaned pieces. A cut’s grain comes from how much the muscle worked. Large intestine needs heat through to 74 degrees before “Hot pot” makes sense. 74 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.