Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 5:08 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 12 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Cooking time for different grades of beef
PostPosted: Wed Mar 02, 2011 9:53 am 
Offline

Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
I am glad you think this makes sense and I am not just going all Charlie Sheen on you.

I might start a log of what I find with temps and a scale of pinkness or something. We do cook many cuts of beef.

It could be something as simple as a larger more roast-like chunk of meat vs a thinner steak like cut is the difference....making the carryover different as you point out.


Top
 Profile  
Reply with quote  
 Post subject: Re: Cooking time for different grades of beef
PostPosted: Wed Mar 02, 2011 11:41 am 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
The thermodynamics of meat, especially meat not in a vac-pack, are extremely complex. Read up on the stall effect in low-and-slow cooking (ex smoking) and see the number of theories put forward :) It tends to be simpler in a vac-pack as there are not evaporation issues.

And, of course, the chemistry of color change could be different for different cuts. But I would imagine carry-over in conventional cooking would be the biggest culprit.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 12 posts ]  Go to page Previous  1, 2

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 12 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum