It's a dry meat

Discussion in 'The Bar' started by HAL, Jun 28, 2012.

  1. HAL

    HAL HAM

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  2. HAL

    HAL HAM

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    I know
     
  3. jobbey

    jobbey Well-Known Member VIP

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    Hal still got it
     
  4. HAL

    HAL HAM

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    I'm aight at this
     
  5. banksy

    banksy FAT FADED FUCK FACE VIP

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    HAL eats beef jerky like it's Tic Tacs
     
  6. HAL

    HAL HAM

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    thats a good one
     
  7. BrulesRules

    BrulesRules Just grab 'em in the biscuits VIP

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    How do you get meat (beef, pork, chicken) to braise slowly in the oven without drying out? Sometimes my meat tastes tender and moist, and sometimes it is tender but dry to the taste. Any suggestions? [​IMG]


    Don’t cook it too long. There are two processes at work here, and you want to keep them in balance. Braising, or cooking with a small amount of water or stock in a closed container in the oven or on the stovetop, is a more efficient way of transferring heat to the meat than using dry heat.
    You use long, moist cooking on tough cuts of meat because that method breaks down the stringy connective tissue (collagen) in the meat and converts it to gelatin. Harold McGee, author of On Food & Cooking, says scientists analyzed a rump roast that had been roasted well-done in an oven and found that only 14% of the collagen in the meat had been gelatinized. In a similar roast that had been braised for 90 minutes, 52% of the collagen had been transformed.
    Even though it seems counterintuitive, braising actually dries meat out faster than roasting because it speeds the cooking process. So you want to remove it from the heat as soon as possible to prevent drying. It’s not exactly a braise, but with the extra-special beef stew we make, we find there’s quite a fine line between producing tender chunks of meat that melt in your mouth and beef that is too dry. In this case, when we think the stew has been in the oven about long enough, we try a piece of the beef. If it’s not tender yet, we test it again in 10 or 15 minutes. But as soon as the meat falls apart, we take the pot out of the oven, and generally the meat is both tender and moist. Go much beyond that point, and dryness becomes the most noticeable characteristic
     
  8. banksy

    banksy FAT FADED FUCK FACE VIP

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    Fuck

    I got the post under BCM's gross feet pic :mad:
     
  9. banksy

    banksy FAT FADED FUCK FACE VIP

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    Now when people see that first post of mine

    They will be thinking about gross feet

    Fucker :mad:
     
  10. HAL

    HAL HAM

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    interdesting
     
  11. HAL

    HAL HAM

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    quit being an ass pirate
     
  12. BudBudha

    BudBudha Male Underwear Model

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    HAL you can make fish jerky if you go fishing with Blarg & Naz
     
  13. HAL

    HAL HAM

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    no wai
     
  14. banksy

    banksy FAT FADED FUCK FACE VIP

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    Did you get a new computer HAL?
     
  15. HAL

    HAL HAM

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    Yea
     
  16. Kanye West

    Kanye West Yeezus! Gold

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    HAL is still a huge faggot
     
  17. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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    HAL is all man
     
  18. HAL

    HAL HAM

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    dry meat fanboy Kanye West
     
  19. HAL

    HAL HAM

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    Hal is da man
     
  20. nazdrowie

    nazdrowie Sultan of Sweat Gold

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    quit being a faggot HAL and go fish