Why do roasts and brisket have to be cooked to such high internal temperatures?

Sign up, and you'll be able to ignore users whose posts you don't want to see. Sign up

Report problem with this ad

Jun 13, 2021
4:45:03pm

Gunga Galunga All-American

Why do roasts and brisket have to be cooked to such high internal temperatures?

I have a random chuck roast in the freezer... I can't defrost it and reverse sear that sucker to 140? Shove it in my face and call it fat steak?

Report problem with this ad

Gunga Galunga

Previous username: South_A
Bio page: Gunga Galunga
Joined: Jun 1, 2007
Last login: Apr 25, 2024
Total posts: 8,196 (2 FO)

Report problem with this ad

Messages

Author

Time

Why do roasts and brisket have to be cooked to such high internal temperatures?

6/13/21 4:45pm

These cuts have more connective tissue

Pig_Chicken

6/13/21 4:47pm

so I CAN eat it as a steak... got it

6/13/21 4:49pm

Just found out why my roasts are always tough

ponys

6/13/21 4:47pm

A dry pot roast is usually undercooked

molodyets

6/13/21 5:00pm

Sous vide it for hours and you'll breakdown the connective tissue without

Kajdin

6/13/21 4:51pm

You could, but you would probably regret it. Side note, I've done Chuck roast

cougaman

6/13/21 4:54pm

Once you’re done with the sous vide do you do any thing to brown it? Seems like it might be falling apart at that point

6/13/21 5:00pm

I don't remember honestly. I think I did on the griddle. I cut it up and ate it

cougaman

6/13/21 5:07pm

Report problem with this ad

Posting on CougarBoard

In order to post, you will need to either sign up or log in.

Report problem with this ad