2. *140 Fahrenheit is the normal temperature, but for some
meat, you can tell by the color and texture.
3. The texture, the color and sometimes the bone
will be hard if it is raw.
4. *It can get up to 600 degrees but that is very
rare. Most cook up to 250-350 .
*It also depends on what material it is
5. *You need to pasteurize it for 15 seconds at
a temperature of 71 degrees.
6. *Cooking in Tibet is mainly cooked
but on the lack of resources
sometimes they have to eat it raw.
They cannot really pay the money for
an oven or anything to cook, so they
might make a fire and cook.
