Vox Humana wrote:

> "OpenMac" > wrote in message
> news:2004070221334850073%OpenMacNoSpam@speakeasyne t...
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>>>You aren't going to get any simmering unless the liquid is at the
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> boiling
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>>>point. At sea level, that would be 212F. At 180F you are just giving=

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> it a
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>>>nice sauna. Three-hundred is a pretty common temperature for braising=
=2E
>>>Some people go to 325. Give it a try, it will be lots easier than wha=
t
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> you
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>>>proposed.
>>
>>again, i'm after a long slow braise, and am interested in the best
>>method for monitoring/controlling the temperature.
>>
>>as for the "simmer", that's not actually the case ...
>>
>>at 212F, the liquid is "boiling", not simmering.
>>
>>
>>e.g., http://www.exploratorium.edu/cooking...03article.html
>>
>>"To keep meat tender yet safe during braising, you must maintain an
>>important balance. Cooking temperatures must be high enough to kill
>>microorganisms, yet not so high that the meat toughens. Use a
>>thermometer to check the temperature of the surrounding stock and keep
>>it at a simmer of 180 F/82 C-190 =B0F/88 =B0C."
>>
>>from what i'm reading, 180-190F ~ "low" simmer, 190-200F ~ "med
>>simmer", 200-210F ~ "high" simmer, and > 212F, by def'n, is boiling.
>>
>>try it with a pot o' H20 and a probe thermometer ... you'll start
>>seeing your first simmer bubbles ~ 180F ...
>>
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> I would then recommend that you get an array of thermocouples and conne=
ct
> each one to an analog to digital converter. Connect the convert to a
> multi-channel board that allows you to transfer the data to a computer.=
On
> a separate I/) port, connect an interface device that is computable wit=
h the
> electronic oven controller in you oven. Write a custom software packag=
e
> that monitors the oven conditions and food temperature and keeps everyt=
hing
> within a few hundredths of a degree of your desired internal meat
> temperature. Be sure to allow for the fact than most ovens vary as muc=
h as
> 25F +/- from the set temperature.

Jeez. <slaps forehead> Of course.

Why didn't I think of that...? It's just so obvious when you see it,=20
knowwadImean?

Pastorio


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> In lieu of that, set your oven temperature at 300F, put you food in a =
heavy
> vessel with a tight fitting lid, and go away for three to four hours. =
Most
> people consider braising to be a "door slammer" technique. In other wo=
rds,
> you slam the door and walk away. It's literally NOT rocket science. T=
he
> type of food that one braises is generally lower cost cuts of meat that=
are
> tough, but big on flavor. If you don't believe me (or every cookbook e=
ver
> written), go to the store, get a chuck roast, brown it, add liquid and
> seasoning, and put it in a 300F for four hours. I've been doing that f=
or
> over 40 years and it works every time.
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