bryan Posted March 24, 2012 Report Posted March 24, 2012 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....
