Cut size and cooking time when braising sous-vide
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Brad
Nov 6, 2008, 12:18:23 PM11/6/08
to Sous VIde
I have a fundamental question, the answer of which I think I know.
I want to vacuum-seal a lamb shoulder with yogurt, curry spices and
Riesling and cook it sous-vide. Obviously, if I have the meat cubed,
the cooking time will decrease dramatically. What is the downside to
this? In traditional braising, as I understand it, the meat looses
less moisture when kept as one large roast, but there's no danger of
that in a sous-vide application, right? I assume the drawback is that
with a shorter cooking time, the enzymes in the meat don't have as
much time to tenderize and break down collagen. Is that correct? Even
with a cubed lamb shoulder, it will still take 8 to 12 hours to heat
through so the collagen should be mostly dissolved by then yielding
meltingly tender yet medium rare meat, right? How much do I really
gain by leaving it whole and cooking it for 72 hours? I was thinking
I'd cook at 145 degrees using a probe thermometer stuck through the
bag with a food-safe adhesive square to tell when it's done. Any
thoughts?
P.S. Will adding an acid to the braising liquid increase collagen
breakdown?
-Brad
brad...@yahoo.com
I want to vacuum-seal a lamb shoulder with yogurt, curry spices and
Riesling and cook it sous-vide. Obviously, if I have the meat cubed,
the cooking time will decrease dramatically. What is the downside to
this? In traditional braising, as I understand it, the meat looses
less moisture when kept as one large roast, but there's no danger of
that in a sous-vide application, right? I assume the drawback is that
with a shorter cooking time, the enzymes in the meat don't have as
much time to tenderize and break down collagen. Is that correct? Even
with a cubed lamb shoulder, it will still take 8 to 12 hours to heat
through so the collagen should be mostly dissolved by then yielding
meltingly tender yet medium rare meat, right? How much do I really
gain by leaving it whole and cooking it for 72 hours? I was thinking
I'd cook at 145 degrees using a probe thermometer stuck through the
bag with a food-safe adhesive square to tell when it's done. Any
thoughts?
P.S. Will adding an acid to the braising liquid increase collagen
breakdown?
-Brad
brad...@yahoo.com
Andrea Ossola
Nov 8, 2008, 1:59:10 PM11/8/08
to sous...@googlegroups.com, Sous VIde
Greetings to everyone!
This is my first mail in this group, I am Andrea Ossola, Cooking in Houston Texas,
Brad, with regards to your question, remember the yogurt is a tenderizer, especially if you leave the meat for long time.
As well the yogurt need to be blended before packing, probably you need to add a stabilizer such as xantan gum 0.2-0.5%.
Cheers
Andrea
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| Brad <stunni...@gmail.com>
Sent by: sous...@googlegroups.com 11/06/2008 11:18 AM
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