Tag Info

New answers tagged

2

Your brisket was undercooked, not overcooked. At the temperatures you stated, rule of thumb for brisket cooking time is about 1.25-1.5 hours per pound. Convection may drop that down a tad. A 7.5 pound brisket should be cooked for at least 8 hours, and could be closer to 10 or so. The cuts of meat that are designated as "barbecue" meats are generally full of ...


-1

Wagyu it not anything special comparing to other grass feed cattle, it's just more fat marbled. So if you like that, then it's great The increased marbling is mostly in the top cuts, and not so much in the bottom cuts like brisket, so Wagyu cross breed cattle isn't going to make that much difference for this Your technique seems overly complex! Just cook ...


5

Salt mixed into hamburger results in patties that have the consistency of sausage instead of a good burger. Brining is totally unnecessary for ground meat. It is a mechanism for conveying flavor into meat, helping reduce moisture loss, and increasing the illusion of tenderness. None of these are necessary with ground meat because it is ground! It will ...


0

I'm a pretty impatient person, too. But I have the perfect answer to this question. I tried everything, including the hairdryer, but nothing quite did it for me. I thought about it so much, I finally developed the right tool to solve this universal problem. [Sorry for seeming like spam, but when I saw the question I had to offer my answer.] FiAir is the ...


2

Don't cook by time, cook it until it's done (you can slide a probe into all parts of the shoulder with practically zero resistance. That said, 16 hours for a 4.5 kg (10 pound) shoulder doesn't seem outrageous. In fact, at those cooking temperatures, I would be surprised if your pork was done cooking by then. Bear in mind, I am assuming that your intention is ...


1

Ideally you should cook to temperature and texture you are looking for you not time. Since size, composition, moisture levels, heating control of your cooking vessel all influence the cooking in ways you really can't account for. If you have you a temp sensor, just stick in the meat deepest part and cook to approximately 90-95C. 16 hours isn't crazy for ...


1

I have never done it, but I have seen a guy explaining how to do it and he cooked it for 9 hours in the oven at 110ÂșC, when it was done it looked pretty juicy and moist. He also said that he would cook it for longer periods, up to 18 hours, so your 16 hours at a lower temperature seems to be fine.



Top 50 recent answers are included