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DemonDuck
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Name: DemonDuck
Gender: Male
Interests: Please do NOT link to me by my real name. I don't mind this site being public, but I don't want it to be too easy to find.
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Member Since:
3/18/2003
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| I was wondering what sort of special fast food taste this stuff would have, but ...it tastes like grilled chicken... (surprise!). I finally tried some today. I was a little disappointed that it didn't have a unique taste, but that was mitigated by the fact that it's actually quite good; juicy too, substantially juicer than what I'd normally believe could come off a high temp grill, so I have no qualms with their faux grilling method. I think it could've used slightly more seasoning, and I think there was something just a little off with their liquid smoke, but overall, quite tasty. You should go and try some. Also tried Better than Bouillon chicken base, it really is far, far better than bouilloin cubes, better than boring canned broth too. I highly recommend it. | | |
| Haha, an ever nerdier page on food. Has more or less everything that I wanted to know. Tosses in a heat diffusion equation and some model for reduction of bacteria.
http://amath.colorado.edu/~baldwind/sous-vide.html
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| Been doing the wrong kind of research this morning. But thought I'd save it for future reference. I was wondering why bbq recipes call for temperatures <= 250F when in the smoker/grill, but oven recipes seem to call for 300+F.
Lazy person (Executive) summary.
muscle fibers = rubber at 167F+ (well done)
fast (< 3 min) cooking times matter
if you want to be really anal, heat meat to internal temp of up to 55C using an immersion circulator and then cook meat quickly
higher temps for braising shouldn't matter since all the muscle fibers are already shortened, and collagen denatures faster at higher temps
Chicken at 160F should be safe. Also safe at 154F held for >1 min.
Main interesting things:
Contains figure showing relationship between temperature and muscle fiber length/width
Also shows relationship between time and length/width at a given temp
http://www.meatscience.org/Pubs/rmcarchv/print/showpdf.asp?vol=m671&page=0221
Measuring tenderness of beef
http://www.meatscience.org/Pubs/rmcarchv/print/showpdf.asp?vol=m581&page=0217
Meat temperature chart
http://en.wikipedia.org/wiki/Temperature_(meat)
Salmonella Time-temperature tables
http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf
summary:
muscle width flattens out at around 61C (142F) to 80% of original length.
length at 75C+ (167F) to 70% of orig len
starts to shorten at 55C (131F) (rare - medium rare) for width, 45C (113F) for length
midpoints at ~52C (125F) for width, 61C (142 F) for length
for width/time
Takes about 10 mins before muscles more or less fully shorten. holds at all temps
exponential-like curves.
Takes 3+ min before muscles shorten by half of final value
for length/time
1 min seems to be not enough time for muscle fibers to shorten due to temp
2 mins and at 69C+ (156F), muscles almost fully shortened
For temps < 69C, effect is more gradual
bottom round (cheap meat) braised at 85C (185F) for 25 mins is still tough, but not tough at 100C (212F).
Juiciness still lower at 100C
salmonella time-temperature safety charts different for diff meats (beef/chicken/turkey)
fat levels matter too but only minimally
Chicken at 160F for 16s gets safe 7 log_10 reduction in salmonella. Turkey 160F takes 27s
at 140F, 33 mins for both.
at 154F, 1.1 min for chicken
Of some interest, but not that much
Some beef info for laymen (main types of protein in meat)
http://www.beeffoodservice.com/PDF/04_BeefCookery.pdf
stuff more related to muscle fiber length/tenderness and butchering
http://digital.library.okstate.edu/oas/oas_pdf/v48/p243_250.pdf (for beef)
http://www.poultryscience.org/pba/1952-2003/2003/2003%20McKee.pdf (for poultry)
http://uwyo.edu/news/showrelease.asp?id=10503 (aging meat and wild game)
collagen denatures at around 37.5C/100F?
http://www.sltc.org/pdf/JSLTC%200106%20PDFs/Article%206/Physicochemical%20Properties%20of%20Collagen,%20Gelatin%20and%20Collagen%20Hydrolysate%20Derived%20from%20Bovine%20Limed%20Split%20Wastes.pdf
http://www.pnas.org/content/99/3/1314.full
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| Ctl-W On Unix: the "cut" in cut & paste
On Windows: close the current tab/window I'm going to quit using webmail for replying to emails. | | |
| Why does xanga still not automatically save drafts?!?! | | |
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