The Why of Cooking

[bryan]

For those that like to know...

A lot of my results come from goggling "temp break downs for meat".

I enjoy both KK and Sous Vide cooking. Lately I have most enjoyed knowledgeable blending of the two.

I find a lot of information for my experimental cooking around such things as:

Trim away Elastin (tendons/ligaments)

104-122F Enzymes activated

140F Collagen breakdown (moist heat)

160-170F Fat melt

and the list goes on....