I believe you are looking in the wrong place for the definition.  My cookbook says, " When meat fibers are blackened and do not retain the sauce".  
                     Julia Childs    @:)

________________________________

From: histonet-bounces@lists.utsouthwestern.edu on behalf of Marshall Terry Dr,Consultant Histopathologist
Sent: Fri 11/10/2006 11:22 AM
To: Margiotta, Michele; histonet@pathology.swmed.edu
Subject: RE: [Histonet] paraffin time



This "cooked" look crops up with monotonous regularity, but I have yet to see it defined in a comprehensible fashion, or seen a photograph upon which we can all agree is a "cooked look".
Since heat is a satisfactory form of fixation, how can something look cooked?


Dr Terry L Marshall, B.A.(Law), M.B.,Ch.B.,F.R.C.Path
 Consultant Pathologist
 Rotherham General Hospital
 South Yorkshire
 England
        terry.marshall@rothgen.nhs.uk

-----Original Message-----
From: Margiotta, Michele [mailto:MMargiotta@bmhmc.org]
Sent: 10 November 2006 16:08
To: histonet@pathology.swmed.edu
Subject: [Histonet] paraffin time


Hi All,

Wondering if anyone has an idea how long small bxs. can remain in the last wax station after the processing is completed. We had a problem with that today and a lot of our bxs look "cooked".  Thanks!

Michele



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