>On Apr 9, 10:32 am, Janet Bostwick <nos...
>> On Mon, 9 Apr 2012 06:19:45 -0700 (PDT), Bryan
>> <bryangsimm...@gmail.com> wrote:
>> >What is the minimum safe temperature to braise beef? I'm not talking
>> >sous vide, but regular braising. Is 145°F too low? Would that heat
>> >the inside too slowly? I'm thinking it'd be fine, but am interested
>> >in others' opinions. I'd start by searing it, then pouring boiling
>> >water over it. Then I'd let the water temperature fall to 145°F, and
>> >hold it there for 12-18 hours.
>> I think that is too long to cook them. They will turn to mush and
>> have a bad mouth feel besides -- very gelatinous.
>I left it in the cryovac bag, and after boiling in about 2" of water,
>each side down for a couple of minutes, in it went to an oven
>preheated to 150F for 5-1/2 hours, still in the bag, in the water
>bath, uncovered. Not long enough, Next time the full 8.
>I have half a mind to do the next one, then puree it into a mousse
>with as much of the juices as needed and coarse cracked black pepper,
>then put that under the broiler to make a browned crust. Then make
>another mousse from soft cooked carrots and celery, and surround the
>meat with four dollops of that. Reduce the rest of the plentiful
>juices with a little shallot or onion, and add some butter before
>drizzling that over the whole thing. It might be perfectly awful, as
>I have no idea what the meat part would end up like, texture wise.
>Am I drunk? No. I've had a couple of beers, but I thought of this
>while totally sober, though I might not have posted this kooky idea
>without the beers.
braising cheeks, his ass cheeks. LOL-LOL