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Originally Posted by GloryDayz
I ****ING LOVE CP!!! This is some awesome stuff... And I mean it, the science behind this stuff is indeed cool..
Next we'll discuss the finer point of exactly why low and slow makes meat tender (beyond the obvious fact that it does), but why does it???
I can't be 1000% certain, but I was impressed at one competition I was in where a Revlon chemist (yeah, a make-up company guy who competes in BBQ!!) was telling in me that if has to be low (185-205), and needs to be there a LONG time because you're breaking-down (rendering) collagen and other tough tissues in the meat. Essentially, you can't break-down those tissues quickly, hence the long burn.
I'm NOT saying that's 1000% correct, but it sure did seem to make a lot of sense at a bit more of the scientific level.
Thoughts?
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Well, that's what I learned from cooking schools online. It breaks down the collagen and tenderizes the meat. That's how a pot roast and beef stew meat break down into tender meat. It works well on the cheaper tougher cuts.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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