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Random Food Questions Thread - Page 278

post #4156 of 5097
2/22/12 at 1:50pm
Quote:
Originally Posted by iammatt View Post


Re braising, the temperature of a simmer is high enough to make the cells squeeze out any moisture in them, so I don't think the idea is keeping the meat "moist." Moisture, or the feeling of moisture, in long cooked food comes from collagen transformation, not retained cellular moisture. As far as a higher temp boil, I don't know that it, in and of itself, is problematic, since meat stewed in a pressure cooker is often great. I imagine it is problematic for some other reason. Just my thoughts. Certainly the sauce is worse at a high boil because the fat and liquids emulsify leading to bad tasting shit.

i agree with most of this. but i have noticed on braises that are cooked too high that the exterior of the meat appears dried out. i'm not sure of the exact mechanics of why that happens, though. certainly, matt is right that too active a boil does free up a lot of scraps and debris from the meat, leading to a cloudy sauce.
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post #4157 of 5097
2/22/12 at 1:55pm
I agree that it is worse, I'm just not sure it is temperature alone that creates the sensation you mention. Perhaps it doesn't occur in a pressure cooker because even though the temp is higher, liquid isn't boiling rapidly because of the pressure. I would bet it is the boiling inside the meat, rather than the temperature, which causes the problem.
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post #4158 of 5097
2/22/12 at 1:58pm
Quote:
Originally Posted by iammatt View Post

Re braising, the temperature of a simmer is high enough to make the cells squeeze out any moisture in them, so I don't think the idea is keeping the meat "moist." Moisture, or the feeling of moisture, in long cooked food comes from collagen transformation, not retained cellular moisture. As far as a higher temp boil, I don't know that it, in and of itself, is problematic, since meat stewed in a pressure cooker is often great. I imagine it is problematic for some other reason. Just my thoughts. Certainly the sauce is worse at a high boil because the fat and liquids emulsify leading to bad tasting shit.

Thank you for this. It is a more sensible explanation than what I have been hearing. I could be persuaded that liquid in a simmer might not have a perfect distribution in temp, perhaps up to a few degrees, but that somehow it's 212 at the bottom and 190 or whatever at the top strains credulity.
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post #4159 of 5097
2/22/12 at 2:09pm
Quote:
Originally Posted by Douglas View Post

Thank you for this. It is a more sensible explanation than what I have been hearing. I could be persuaded that liquid in a simmer might not have a perfect distribution in temp, perhaps up to a few degrees, but that somehow it's 212 at the bottom and 190 or whatever at the top strains credulity.
I mean that the pot's bottom is >212°F. Therefore a few water molecules will "evaporate". This explains the few bubbles that still rise to the surface. Of course I might be completely wrong with that reasoning.
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post #4160 of 5097
2/22/12 at 2:31pm
foodguy, are you his boss now?

http://blogs.laweekly.com/squidink/2012/02/jonathan_gold_la_weekly_times.php
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post #4161 of 5097
2/22/12 at 3:03pm
Quote:
Originally Posted by Douglas View Post

Thank you for this. It is a more sensible explanation than what I have been hearing. I could be persuaded that liquid in a simmer might not have a perfect distribution in temp, perhaps up to a few degrees, but that somehow it's 212 at the bottom and 190 or whatever at the top strains credulity.

got a thermometer? check it out.
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post #4162 of 5097
2/22/12 at 3:13pm
Quote:
Originally Posted by mordecai View Post

foodguy, are you his boss now?
http://blogs.laweekly.com/squidink/2012/02/jonathan_gold_la_weekly_times.php

one hesitates to use the word "boss" with jonathan. but yes, i suppose i'll be as close to it as anyone.
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post #4163 of 5097
2/22/12 at 3:46pm
Quote:
Originally Posted by foodguy View Post

one hesitates to use the word "boss" with jonathan. but yes, i suppose i'll be as close to it as anyone.

I don't know what your opinion of the Weekly is, but in my eyes this finally frees me from having to pay attention to them at all anymore.
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post #4164 of 5097
2/22/12 at 3:47pm
Quote:
Originally Posted by foodguy View Post

one hesitates to use the word "boss" with jonathan. but yes, i suppose i'll be as close to it as anyone.

Well, any man other than the venerable Russ P. might hesitate. After all he is responsible for increasing online viewership by way of his new gorilla marketing campaign where he blankets the interwebz with links.





Nothing but love big guy.
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post #4165 of 5097
2/22/12 at 4:12pm
Quote:
Originally Posted by Bhowie View Post

Well, any man other than the venerable Russ P. might hesitate. After all he is responsible for increasing online viewership by way of his new gorilla marketing campaign where he blankets the interwebz with links.
Nothing but love big guy.

yes. styleforum alone is going to make me a millionaire. a gazillionaire. i'll buy and sell all of you!
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post #4166 of 5097
2/22/12 at 4:13pm
Quote:
Originally Posted by foodguy View Post

yes. styleforum alone is going to make me a millionaire. a gazillionaire. i'll buy and sell all of you!

Will you buy me a house in Marshall?
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post #4167 of 5097
2/22/12 at 4:16pm
Quote:
Originally Posted by foodguy View Post

yes. styleforum alone is going to make me a millionaire. a gazillionaire. i'll buy and sell all of you!


Your wealth will rival RandalR's Uncle's fund!

The white text gag doesn't work as well on the new system.
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post #4168 of 5097
2/22/12 at 4:20pm
Quote:
Originally Posted by iammatt View Post

Will you buy me a house in Marshall?

the world will be your oyster.
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post #4169 of 5097
2/22/12 at 4:20pm
Quote:
Originally Posted by iammatt View Post

Will you buy me a house in Marshall?

If you actually get a house there we will be visiting the bay a lot more. Not sure if that is a plus for you, but either way it will be a consequence.
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post #4170 of 5097
2/22/12 at 5:00pm
Quote:
Originally Posted by foodguy View Post

i agree with most of this. but i have noticed on braises that are cooked too high that the exterior of the meat appears dried out. i'm not sure of the exact mechanics of why that happens.

Could it be that both braises 'low enough' 'too high' are cooking for the same length of time, leading to more moisture being drawn out of the 'too high' one?
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