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What Are You Cooking Sous Vide Today? (Part 3)


FrogPrincesse
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A cousin of mine and his wife came for a visit a few years ago from Holland.  They couldn't believe the size of the meat portions they were served in restaurants.  It was way more than they were used to.

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On 5/4/2021 at 12:46 PM, btbyrd said:

It's an old school steakhouse thing (e.g, Peter Luger's) typically done on cuts that are big/thick enough to be shared (which this was, even though I was the only person eating it). It also helps distribute the sauce evenly. And it lets you eat the meat from the rib bone whenever you please instead of waiting until the end.

OK, but look at all the moisture loss, Theres a pool. How is this something to want?

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  • 2 months later...

OK food scientists out there, here is a question slightly out of left field.

 

 

When you cook say beef  sous vide, at various temperatures there are various reactions ( https://douglasbaldwin.com/sous-vide.html#Safety ....Muscle meat is roughly 75% water, 20% protein and 5% fat and other substances. The protein in meat can be divided into three groups: myofibrillar (50–55%), sarcoplasmic (30–34%) and connective tissue (10–15%). The myofibrillar proteins (mostly myosin and actin) and the connective tissue proteins (mostly collagen) contract when heated, while the sarcoplasmic proteins expand when heated. These changes are usually called denaturation.

During heating, the muscle fibers shrink transversely and longitudinally, the sarcoplasmic proteins aggregate and gel, and connective tissues shrink and solubilize. The muscle fibers begin to shrink at 95–105°F (35–40°C) and shrinkage increases almost linearly with temperature up to 175°F (80°C). The aggregation and gelation of sarcoplasmic proteins begins around 105°F (40°C) and finishs around 140°F (60°C). Connective tissues start shrinking around 140°F (60°C) but contract more intensely over 150°F (65°C).)

 

My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.

 

Example: If I was to heat meat to 80c (to cook vegetables or sauce for example) then return the temperature to say 55c, will "....aggregation and gelation of sarcoplasmic proteins..." start to occur (or reoccur)?

I do understand any compression or shrinkage (and expelling of water) is probably not reversible.

 

 

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5 hours ago, Bernie said:

My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.


The reaction the respective components of your item undergo are irreversible and will occur at said temperatures.

 

To stay with your example: If you take a piece of meat and drop it into a 80 oC bath it will reach the 55 oC internal temperature on its way to the target temperature, and said reactions will occur. Returning later to the lower temperature will not alter the result, as the reaction will have reached completion.

 

If the overall time above 55 oC (e.g. at 80!oC) however is insufficient and does not allow the reaction to come to completion, then a return to 55 oC will drive the described reaction to completion. In the extreme, think searing meat, were you expose the meat to very high temperatures for very short time, thus leaving most if the interior unaffected by these temperatures. 

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