These cuts have more connective tissue

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Jun 13, 2021
4:47:15pm

Pig_Chicken Playmaker

These cuts have more connective tissue

And require more temp to break them down.

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Pig_Chicken

Bio page: Pig_Chicken
Joined: Sep 7, 2003
Last login: May 5, 2024
Total posts: 1,671 (0 FO)

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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

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