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Science behind meat tenderness and juicyness
Yes, I am familiar with SV method of cooking. Somehow, it feels like cheating. I have been watching Guga Foods' YouTube videos for a long time. He has switched to SV cooking. -
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Science behind meat tenderness and juicyness
No, it was a thick piece of steak basically. I think there was not much moisture in this cut to begin with. At 185, it did not feel any tender. -
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Science behind meat tenderness and juicyness
Yes, it was a thick piece of steak, not a brisket. Are my temperatures right, had I used a brisket? -
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Science behind meat tenderness and juicyness
I have been grilling all kinds of meats for decades, however, making pastrami has always been a hit or miss for me. So, I decided to do some science experiment. I did the following: Bought a small 1.5" thick cut with decent amount of fat around it. I did not want to waste a large brisket...
