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 Post subject: Re: Cooking time for different grades of beef
PostPosted: Wed Mar 02, 2011 9:53 am 
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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.


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 Post subject: Re: Cooking time for different grades of beef
PostPosted: Wed Mar 02, 2011 11:41 am 
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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.


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