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| Cooking time for different grades of beef http://cookaholics.org/viewtopic.php?f=32&t=1225 |
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| Author: | easy bake [ Wed Mar 02, 2011 9:53 am ] |
| Post subject: | Re: Cooking time for different grades of beef |
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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| Author: | Paul Kierstead [ Wed Mar 02, 2011 11:41 am ] |
| Post subject: | Re: Cooking time for different grades of beef |
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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