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Old 01-16-2013, 01:30 PM   #5
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

This is from TEST kitchen...they test until 195 it dries out. They are not implying cook until 195 internal. What they say is get to 140 and then go as slowly as possible to the finished (poultry is usually 165ish). In the pork world this is the "stall" around 150 that drives everyone nuts...this is where the magic happens as the collagen and fat breaks down.
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