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Old 09-28-2011, 05:43 PM   #37
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia

Originally Posted by landarc View Post
What makes a long cooked piece of meat tender is the breakdown of the connective tissue that is binding the fibers of the meat together, this must be achieved without denaturing the protein of the muscle fibers themselves.
Only if the temperature is VERY low (e.g. sous vide), otherwise the major proteins will have already denatured by ~160F.
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