Topic: Oven Meat Slow Cooking

[JerryM]

possibly not for everyone. i generally use it for meat going into wraps with a salsa.

after much messing and bad results this details where i got to. there was background reading done at amazingribs.com and seriouseats.com

left to decide is if foil makes a useful enough contribution. in a standard oven stage3 at 70C would work.

# starting point
experiments on low temperature cooking  in 1969 showed that benjamin Thompson's overnight meat cooking temp never exceeded 70C

#conclusions:
1) very low temp not worth effort+ prone bacteria (40,50,55C)
2) Finishing on BBQ max 10 min turning ea side otherwise too much blackened bits
3) if not using foil must be +lid to prevent surface drying out

#standard method (topside, lamb shoulder, brisket)

stage 1 - 60C 12 hrs (foil+lid)
stage 2 - 65C 12 hrs (foil)
stage 3 - 68C 5-9 hrs (foil)(use meat thermometer at center, stop when 68C)
stage 4 - allow rest in liquid 30min
stage 5 - optional 10min/side BBQ

BACKGROUND INFO

# Aim: Juiciness & tenderness

# meat protein states:
denatured myosin=yummy 50-60C
denatured actin=yucky 66-73C

optimal texture 60-67C : myosin and collagen will have denatured

# process of meat cooking:

40C, proteins start denature.
50C, collagen begins contract.
55C, collagen starts softening.
68C, collagen denatured gelatin
70-75C, meat turns grey
100C, water in meat evaporates
120C maillard boiled aroma
150C maillard roast aroma
190C (160-204C) Caramelization (breakdown of sugars)

rare (<60C)
medium (57-63C)
medium well (63-68C)
well done (68C)