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Old 01-02-2013, 11:29 AM   #41
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Sous-vide - Wikipedia, the free encyclopedia
Touch your thermometer to the surface of, say a turkey, that's been in the oven at 350 F for a few hours. Guess what it will read?
My last post on this thread. I've expressed my opinion. I'll stay with 'low and slow' and that's a 'fact'.
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Old 01-02-2013, 11:32 AM   #42
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GG, I just posted a link in your profile. I didn't want to post it here or we'd get more OT than we already have.
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Old 01-02-2013, 11:59 AM   #43
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Quote:
Originally Posted by jennyema View Post
It's certainly not a "fact"

If your protein is leathery on the outside and raw on the inside from roasting at 350, you can only blame your cooking skills, not the temperature of the oven.
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Old 01-02-2013, 11:59 AM   #44
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I like to use cros cut shank, that's the part of the leg, chuck or short ribs. I like to have a little bone in the meat becasue it adds good flavor to the stew. Here are some picks.

Hm, how do I add comments to the pictures?

1. Cross cut Shank.
2. Short ribs.
3. Chuck roast.

Those are very good for any stew including the fancy Beef Bourginon
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Old 01-02-2013, 01:37 PM   #45
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Quote:
Originally Posted by pacanis View Post
GG, I just posted a link in your profile. I didn't want to post it here or we'd get more OT than we already have.
I looked in my profile but didn't find your PM.
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Old 01-02-2013, 01:48 PM   #46
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Originally Posted by puffin3 View Post
I looked in my profile but didn't find your PM.
Probably because you aren't GotGarlic. But if you want to see the link, find a post by GotGarlic and click on the user name
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Old 01-02-2013, 02:18 PM   #47
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'So Sawly'. ;P
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Old 01-11-2013, 12:44 PM   #48
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I just want to say an enormous thank you to you all for posting here. I've actually saved this whole thread into a document and am sending it to my pals too. I've found all the info on meat cuts very informative....

especially to learn that not all beef comes from cows! lol!

I'm looking forward to cooking more with beef...
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Old 01-11-2013, 01:13 PM   #49
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Originally Posted by Andy M. View Post

The other is that stewing involves meat (and veggies) being fully submerged in a liquid where braising involves the meat to be only partially submerged.
I've just read the same- have been researching online as I'm enjoying this new learning experience!. Stewing involves covering the meat with liquid and using stove top. Braising is more a form of steaming, with little liquid, and done in oven.
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Old 01-11-2013, 01:23 PM   #50
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Originally Posted by Dommi35 View Post
I've just read the same- have been researching online as I'm enjoying this new learning experience!. Stewing involves covering the meat with liquid and using stove top. Braising is more a form of steaming, with little liquid, and done in oven.
Either can be done on the stove top or the oven. What goes on inside the pot is the determining factor, not the heat source.
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