Obsevations from AB

[ModelMaker]

Was watching Good Eats in bed last night and AB was braising short ribs. He cut them into smaller pcs seared them on a flat grill and wrapped them in alum foil with a braising sauce and trew them in the oven. Pulled them and they were almost fall apart tender. He then put them back in the chill chest stating that now the collegan had melted and made the meat tender, when you cool it the melting temp will now be much higher thus allowing you to heat it up for a stew and still will not fall apart.

It took me all day but I finally learned something new yesterday.
ModelMaker

 

[WineMaster]

Ok your Killing Me

What did you learn?

 

[butts a fire]

Learn something new every day some days just take longer than others, Short ribs sould good may have to bust some out this weekend.

 

[ModelMaker]

Ok your Killing Me

What did you learn?

That after you cool finished meats the meat will not degrade at the same temp that it did in the original cook.
You can rewarm meat and it will not get smushy.
ModelMaker