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location Pennsylvania
age 30
visits member for 3 years, 11 months
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May
16
reviewed Reviewed Tenderness of sous-vide pork chops
May
16
comment Tenderness of sous-vide pork chops
According to McGee, collagen to gelatin conversion can start as low as 140 F--by no means unachieveable in a sous vide situation--but is impractically slow at that temperature. It is usual to find cooking that intends to make use of collagen using temperature of at least 160 F, and commonly >180 F.
May
16
reviewed Reviewed Why did my grandfather-in-law salt his beer?
May
16
reviewed Approve How to prepare cockles for cooking?
May
15
comment How long is too long to cook chicken?
Cool.​​​​​​​​​​
May
15
comment How long is too long to cook chicken?
My comment was intended for folks who might drive by and think your answer to be the whole picture here. I don't mean to cast doubt on your (clear) expertise.
May
15
comment How long is too long to cook chicken?
I agree, your other answers do tend to be quite clear on this point; perhaps why I noticed it missing here :)
May
15
comment How long is too long to cook chicken?
I think you've missed a significant factor here--that protein reactions are not all strictly temperature bases (what some have called "fast reactions"); some reactions do require time as well ("slow reactions"). The notable example here is collagen, which I think is quite relevant to your mentions of dark meat and chicken thigh in particular. Cooking a thigh until just done will yield meat that may be perfectly moist, but intertwined with very tough, chewy connective tissue.
May
15
awarded  Famous Question
Apr
21
awarded  Popular Question
Apr
20
awarded  Popular Question
Apr
19
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Apr
19
awarded  Notable Question
Apr
17
comment How should the smoke appear in the exhaust in a kettle charcoal grill
@SAJ14SAJ I don't doubt you, but I'd be interested in hearing more about this. Do you have a source?
Mar
20
awarded  Famous Question
Jan
25
awarded  Yearling
Jan
23
awarded  Popular Question
Jan
8
comment What happens to the flavour of meat when you cook it Star Anise with Onions?
Stupid question--how much is "1 star anise"? Is it the whole "flower", or just one "petal"?
Jan
8
awarded  Popular Question
Dec
30
reviewed No Action Needed What is the best way to open a tightly fitted lid of a jar?