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Anonymous Modernist 14

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  1. The biggest reason for the variations in temperature is that chicken, turkey, and duck are very different meats. They have varying degrees of water content, collagen, and bone structure. Sometimes it is easier to substitute one poultry for another than others. But another reason why there are so many different times and temperatures is that, like eggs, there are several ways to manipulate time and temperature to get to the same result. So for example, I could cook a chicken leg at a high temp for a short amount of time, and there would be an analogous low temperature that would achieve the same result over a longer period of time. It‚’s a sliding scale. There isn‚’t just one temperature and time to end all temperatures.
  2. Hi CJM, I haven't done this with meat, but I have done this with the ultrasonic fries before. You might also be interested in vacuum-dessicating. Vacuum dessication is something they did at the Fat Duck. There's a section about it on pages 4·433-437 of MC.
  3. Proudlom, I prefer vacuum sealing. You are right””there is a moment before the sealer pulls the vacuum when the cells are dilated because of the pressure in the chamber. I think this would result in deeper penetration of the marinade. That being said, both methods are effective, and one‚’s preference should probably be determined by the equipment on hand. Johnny
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