When braising meat you don’t want to do it at a boil because the meat gets tough. I’m currently living at 3,200 feet where the boiling point is about 196 f. Does that mean I can braise at a gentle boil because the temperature is lower? Or does meat getting tough a result of it being near the boiling point, not the result of the temperature itself?
Bump
Not sure what you’re asking. Braising is done at a long simmer.
If you use the right cut of meat for braising, you actually can boil the thing without an issue. Boiling does not make the meat tougher. When I braise in the oven, the liquid definitely gets to a boil. (I braise usually at around 325-350.) On the stovetop, there have been several times I’ve forgotten to keep a close eye on the meat and it’s boiled. It’ll be okay.
Most meat gets tough when you cook it, by boiling or otherwise. There are two ways to mitigate that. One is to merely char the outside for flavor, keeping the inside rare and tender. The other way is to cook it long and slow until the connective tissues break down into gelatin, making the meat tender and falling apart.
Braising is a form of the latter method, which also seasons the meat and provides moisture. I don’t see how four degrees Fahrenheit will make a difference either way. But you can always experiment.
I’ve always found it hard to keep a pot on simmer. It either ends up boiling or at too low a temperature. Now that I’m at a higher elevation I wondered if the lower boiling point would make a soft boil safe.
[QUOTE=DrCube;20908296 I don’t see how four degrees Fahrenheit will make a difference either way. But you can always experiment.[/QUOTE]
Having used sous vide/immersion heated I’ve discovered 2 degrees can make a surprising difference
I try to keep the meat between 160° and 180° F for as long as possible to break down collagen without drying out the meat. Low & slow is good.
I think you’re doing it wrong, then.
It also mentions making meat safe from parasites and bacteria. Like you said, though, the really tough cuts need to be done low and slow to gelatinize the connective tissues. (Mmmm, Texas brisket.) For more tender yet thick cuts, like a 1-1/2 inch T-bone, reverse sear is the go-to method. You cook at about 225 until the interior is about 10-degrees below your target temperature, then finish it off on a grill or skillet as hot as it can get. The Amazing Ribs site mentioned in the linked article calls is Redneck Soo Veed (sous vide for the rest of us).
For this type of cooking, it makes no difference. Same types of ideas are involved in barbecuing (low, slow, break down collagen), but any temp from about 200 through 300 makes for fine barbecue. The main principle here is to render the collagen from a collagen rich source (like pork shoulder or beef chuck.) 196 v 212 ain’t gonna make much difference.
True enough.
You flatlanders are so cute.
For most cooking, your altitude is indistinguishable from sea level.
Maybe, but his water seems to be somewhat special.
A couple of links from Serious Eats:
An article about choosing beef cuts for braising
and
a chile verde recipe where the accompanying article explains a lot about braising in general.
Yep, yep! Interesting in the article that he mentions that beef shank isn’t usually cheap. The prices must be fairly regional, as around here, the shank is consistently the cheapest cut, usually at around $2.49-$2.99/lb at the places I shop. (ETA: Actually, the second comment on the page seems to have the same observation, that shank is cheaper than chuck.) Chuck is usually next at $2.99-$3.49/lb, short rib at around $3.49-$4.99/lb, oxtail at $4.99-$5.99/lb. (Where I usually shop, they don’t typically have brisket. When I buy them at Costco, I buy them whole at around $3.49/lb, but that’s a huge 12-lb packer cut brisket that has both the point and flat. I think the flat on its own is $4.99/lb, and the point I think I’ve seen at Meijer for around $3.99/lb). Short rib is by far my favorite cut for stewing and braising, and boneless short rib I can often find on sale for around the bone-in short rib price mentioned above.