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dukelancer66

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    Pittsburgh, PA
  1. We recently SVed eye of rounds at 130F for 48 hours. just chopped rosemary, oil, truffle oil, and cracked black pepper. It was tender and delicious. It isn't the best cut of meat, but done this way it can stand up to more flavorful cuts.
  2. At my place of work we regularly cook whole prime ribs at 250*F or 120*C. They are cooked for a little over 4 hours. I feel that they are much more tender than ribs cooked at higher temperatures due to the length of cooking time, and the ability of the low heat to penetrate deeper into the meat to break down connective tissue. There is also far less carryover cooking since the outside temperature is lower. We take them out of the sham at 120*F internal temperature as opposed to the 108-110*F I used to do before at another kitchen. We have also had tremendous success with whole turkeys. We cooked them overnight (9 PM to 9 AM) in a hot box that was set to 180*F or approximately 82*C. We expected them to be cooked the whole way through, but to be colorless and require some time in a hot oven. We were incorrect they came out nice and brown. However the skin wasn't as crispy as compared to turkeys at a higher temperature, but these were much juicier. Even the breast meat. That was also helped by injection brining them. I have not tried to roast chickens at that low of temperature before, but the stringiness of the legs is probably due to them not being able to absorb enough heat for the connective tissue to break down. I Roast my chickens at 350*F (176*C) for chickens weighing 3-4 pounds and 325*F (162*C) for ones weighing 5-6 pounds. If you can brine them it helps them out quite a bit, but i try to cook them to an internal temperature of 155-158* F and let carryover cooking do the rest.
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