On a recent cook of a Tri Tip Santa Maria style with red oak coals, I had an amazing carry over of 18 degrees. It was amazing to watch. And the coolest thing was the Smoke was recording the highest temp on the right side of the main temp reading. Thanks for making something so easy to use and very well built!
Whereas for the first two segments, the ranges are contiguous. Wonderful article! We are linking to this great post on our site. Keep up the good writing. Track Your Order.
Account Specials Search for: Search Button. Professional cooks at restaurants know this fact well. Government regulations for sanitation and food safe doneness temperatures are in place to ensure public safety. Food Quality Eating quality of food is a subjective evaluation of texture, flavor, and general mouthfeel sensation in the mouth determined by such factors as moisture, richness, astringency, and temperature.
What are Muscles Made Of? Why We Cook Meat We are more highly evolved than our primitive ancestors who hunted and ate raw meat for survival. Some of the changes we can easily see when cooking meat are in: Opacity —The once translucent meat becomes opaque. Firmness —Meat can be tender or tough.
Shrinking —Cuts of meat shrink in size as they approach doneness. Seared meat develops a deeply-colored crust. Moisture Loss —Liquid is expelled as the meat becomes more firm. Opacity When protein molecules denature, their coiled structure unfolds. Moisture Loss Juiciness is a considerable factor in determining the final eating quality of cooked meat. Kenji Lopez-Alt : The effects of shrinking and firmness are what drive moisture loss in meat, and are directly related to subcellular changes that occur in the protein fibers during cooking.
Myosin and Actin in Muscles Of all the proteins in meat, myosin and actin are the most important from a cooking perspective.
Comments This subject was on my mind just this week. John, Great question! Happy Cooking! Dan, Thank you for your comment! Great article! Love your products and your articles. Thank you and keep up the great work. Lance, Thank you for your kind words. Well done not meant to be a Freudian slip.
Jim, LOL! We love meat puns around here. Then why is brisket cooked to such a high temperature? Brian, Most excellent question! Happy Cooking, -Kim. Mike, Exactly! Thank you, -Kim. I am sure you have tested this idea. What are your thoughts? Chris, Such a great observation. Thank you for your question!
They are created in the body as by-products of a chemical reaction that occurs between sugars and proteins. They can also form in foods during cooking, especially at high temperatures. One study found that broiled beef had higher levels of AGEs than beef cooked by other methods Keeping cooking times short and removing meat from high heat before it becomes charred may help reduce the amount of AGEs produced.
Grilling is a popular form of cooking that can produce toxic by-products known as PAHs. Both grilling and broiling promote the formation of AGEs, which may increase disease risk. Although cooking times are generally longer than for many other cooking methods, temperatures are lower.
Poaching involves shorter cooking times than stewing or simmering and is reserved for delicate foods like chicken, fish and duck. Research has shown that cooking with moist heat at low temperatures can minimize the formation of AGEs On the other hand, the lengthy cooking times for stewing and simmering can lead to a loss of B vitamins, nutrients that are typically high in meat and poultry. Poaching, simmering and stewing meat at low temperatures helps minimize the production of AGEs.
However, B vitamins can be lost during stewing or simmering unless you also consume the cooking liquid. Although these methods use high heat, cooking times are very short, which helps maintain tender meat with good flavor. These cooking techniques also promote the retention of nutrients and are less likely than many other methods to cause the cholesterol in fatty meats to become oxidized. Oxidized cholesterol is considered a risk factor for heart disease Heterocyclic amines HAs are compounds capable of causing cancer.
They are formed when meat reaches high temperatures during cooking. Studies have found that HAs often occur during the panfrying of meat and poultry 18 , 19 , Marinating meat in mixtures containing fruits, vegetables, herbs and spices high in antioxidants may help reduce the formation of HAs.
Most vegetable and seed oils are high in polyunsaturated fats that are prone to damage at high temperatures. Heating these oils also promotes the formation of oxygenated aldehydes, potentially cancer-causing chemicals found in cooking fumes Palm oil and olive oil have been shown to form fewer aldehydes than vegetable and seed oils during stir-frying and panfrying 24 , Other healthy cooking fats that are stable at high temperatures include coconut oil , lard and tallow.
Panfrying and stir-frying involve cooking in fat at high heat for short periods of time. Minimize the production of HAs and aldehydes by using antioxidant-rich marinades and healthy cooking fats. Meat and poultry are sometimes, although not always, breaded or coated in batter prior to being deep-fried. Benefits of deep-frying meat include enhanced flavor, crispy texture and excellent retention of vitamins and minerals Deep-frying has been shown to result in higher levels of toxic by-products like AGEs, aldehydes and HAs than most other cooking methods 12 , 24 , 27 , Additionally, the unhealthy vegetable and seed oils typically used for deep-frying may do more than increase calorie intake.
This method of cooking has been linked to increased cancer and heart disease risk 29 , Deep-frying results in crispy, flavorful meat. However, it tends to produce more harmful chemicals than other cooking methods and is associated with increased cancer and heart disease risk. Slow cooking involves cooking for several hours in a slow cooker, sometimes referred to as a crock pot.
This is a large, electronically heated ceramic bowl with a glass lid. These low temperatures minimize the formation of potentially harmful compounds. The major advantage of slow cooking is its ease and convenience. Meat can simply be seasoned and placed in the slow cooker in the morning, allowed to cook for six to eight hours without needing to be checked, then removed and served at dinnertime. Slow cooking is similar to simmering and stewing meat. Unfortunately, it also results in the loss of B vitamins released in the juice as the meat cooks However, it can sometimes cause poultry and other delicate meats to become overly soft and mushy, especially with longer cooking times.
Slow cooking is a convenient method of cooking meat at low temperatures using moist heat. Disadvantages include some loss of B vitamins and an overly soft texture for certain meats.
Pressure cooking is a form of moist heat cooking that has regained popularity in recent years because it allows food to cook very quickly and uses less energy than other methods.
Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Some cuts are naturally tougher than others All meat—be it beef, pork, lamb, or chicken—consists of muscle, connective tissue, and fat. The anatomy of tough and tender Listed below are some of the most common tough and tender cuts; along with those that are neither exactly tough or tender but somewhere in between.
Tough cuts : Chuck roast Shoulder roast Shank Brisket Rump roast or steak Top round Bottom round Eye of round Short ribs Tender cuts : Rib-eye steak Standing rib roast Tenderloin filet Strip steak Strip loin T-bone steak Porterhouse steak Sirloin steak Tri-tip Neither tough nor tender cuts : Flank steak Chuck steak Top blade steak Skirt steak If you want to know whether a cut of beef is naturally tough or tender, you need to know two things: how much connective tissue the cut contains, and how much exercise the muscle received.
Match the cut to the cooking method By its very composition, meat poses a challenge to cooks. Private Notes Edit Delete. Comments Leave a Comment. Thank you for the detailed explanation. Great list of the three categories of meat cuts! Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now.
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