pineywoods
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Here is some good info that was in a thread that we had to remove but I wanted to re-post this good info
Smokeguy wrote
Bob, On the matter of not inserting the probe into say a standing rib roast because then it's not a whole muscle anymore and your finished temp isn't high enough for ground now, what is the proper way to figure out the temperature if you're going for say, 131 degrees, without just guessing? There is a ton of difference in smoking one at lower temps and grilling/oven cooking one at much higher temps even with the eventual resting temperature increases (my oven baked one for Christmas was way overdone because the temp rose so much after I took it out and let it rest, unlike the relatively smaller temp rise from smoking one at lower temps I've had).
Use a sanitizer on the probe first? Or?
bbally wrote
The end part of the whole muscle HACCP method is:
Prepare the meat, start to cook the meat, when the surface temperature of the meat has been above 140 F for 15 minutes, sterilize your probe and insert it into the meat cook til finished
bbally wrote
The temperature rise is actually based on water activity. Since most ovens are hotter then a good cooker, they are putting out more watts of energy. This translates to more water activity, meaning the water molecules in the meat are transferring infrared energy to and from each other. Heating up the meat.
If you have more wattage you have more kinetic energy. As the energy is passed into the meat it heat the inside up. The more water molecules you have vibrating he more energy stored in the meat, the faster and higher it will rise.
Because we are dealing with Kinetic energy we also have to take into consideration the amount of energy that can be stored. A big piece of meat is a larger battery to store water activity in, so it continues to heat a lot longer then a smaller piece of meat. (Weight Wise)
Water activity and water saturation of the meat are the biggest reason you see people thinking they are DRY AGING at home, when they are not in any way aging anything. They are just dehydrating the piece of meat, giving less water activity making the meat take longer to heat up, giving enzyme activity and amylase as well as maillard reactions longer to sweeten the meat.
The best thing to do when cooking large meats, is place the temp probe in after the outside has reached 140 for 15 minutes, then monitor the temperature rise. You will be able to correlate the temp rise per 15 minute increments. This will let you know about what the rise is going to be 15 minutes after removing the meat. Over 8 pounds figure a 25 minute continued water activity
More in next post
Smokeguy wrote
Bob, On the matter of not inserting the probe into say a standing rib roast because then it's not a whole muscle anymore and your finished temp isn't high enough for ground now, what is the proper way to figure out the temperature if you're going for say, 131 degrees, without just guessing? There is a ton of difference in smoking one at lower temps and grilling/oven cooking one at much higher temps even with the eventual resting temperature increases (my oven baked one for Christmas was way overdone because the temp rose so much after I took it out and let it rest, unlike the relatively smaller temp rise from smoking one at lower temps I've had).
Use a sanitizer on the probe first? Or?
bbally wrote
The end part of the whole muscle HACCP method is:
Prepare the meat, start to cook the meat, when the surface temperature of the meat has been above 140 F for 15 minutes, sterilize your probe and insert it into the meat cook til finished
bbally wrote
The temperature rise is actually based on water activity. Since most ovens are hotter then a good cooker, they are putting out more watts of energy. This translates to more water activity, meaning the water molecules in the meat are transferring infrared energy to and from each other. Heating up the meat.
If you have more wattage you have more kinetic energy. As the energy is passed into the meat it heat the inside up. The more water molecules you have vibrating he more energy stored in the meat, the faster and higher it will rise.
Because we are dealing with Kinetic energy we also have to take into consideration the amount of energy that can be stored. A big piece of meat is a larger battery to store water activity in, so it continues to heat a lot longer then a smaller piece of meat. (Weight Wise)
Water activity and water saturation of the meat are the biggest reason you see people thinking they are DRY AGING at home, when they are not in any way aging anything. They are just dehydrating the piece of meat, giving less water activity making the meat take longer to heat up, giving enzyme activity and amylase as well as maillard reactions longer to sweeten the meat.
The best thing to do when cooking large meats, is place the temp probe in after the outside has reached 140 for 15 minutes, then monitor the temperature rise. You will be able to correlate the temp rise per 15 minute increments. This will let you know about what the rise is going to be 15 minutes after removing the meat. Over 8 pounds figure a 25 minute continued water activity
More in next post