5 replies to this topic

[stephen_b]

There was an article at the website The Paupered Chef titled "How Low Can You Go? ". Great read.

The author cooked a chicken at 140° F (60°C) and reported on the results. His thinking was that this is the internal temperature needed to be reached for a bird to be eaten safely. At a higher external temperature, a given internal temperature is reached quickly, but it can also be reached more slowly. The result?

But the meat? Absolute perfection. It was without a doubt the best chicken flavor I'd ever achieved. It was juicy, full flavored, and weirdly rich.

At this temperature, little of the water that makes up 80% of the chicken is lost, unlike what happens at a higher temperature.

The author, Nick Kindelsperger, talks about some of the perceived shortcomings of the method, namely the way the skin turns out. Brown, toasty skin though is very high in glycotoxins. It may be better to avoid it in the first place.

For my purposes, I want to minimize AGE content. AGEs form at temperatures of over 100°C, so 60°C would be well under that. A nice brine soak beforehand should add flavor and kill bugs too.

StephenB

[FunkOdyssey]

All you need to know about AGE's and cooking meat:

Crockpot on "Low".

[Mind]

Most of the meat I consume is jerky meat (mostly wild "organic" types). I salt it lightly and add a little cure (stuff that usually comes with jerky seasoning...mostly salt), and then add some seasoning. I consume it within a couple of weeks and keep it in the freezer most of the time and that is how I can get away with not putting as much salt on it. Commercial jerky has tons of salt and a lot of it is heat prepared as well. I dry the jerky at 95 F (35 C) and it takes about 14 to 16 hours. It could be dried at a lower temp, but then it would take longer.

[doublebock]

Make sure to cook it hot enough to kill parasites such as toxoplasmosis gondii:

http://www.mayoclini...TION=prevention

[Not_Supplied]

All you need to know about AGE's and cooking meat:

Crockpot on "Low".

Watch out, you can make yourself very ill this way if you're not careful. I was voiding from all orifices for 3 days. I think you need to boil the meat a bit before you slow cook it.

[Not_Supplied]

Most of the meat I consume is jerky meat (mostly wild "organic" types). I salt it lightly and add a little cure (stuff that usually comes with jerky seasoning...mostly salt), and then add some seasoning. I consume it within a couple of weeks and keep it in the freezer most of the time and that is how I can get away with not putting as much salt on it. Commercial jerky has tons of salt and a lot of it is heat prepared as well. I dry the jerky at 95 F (35 C) and it takes about 14 to 16 hours. It could be dried at a lower temp, but then it would take longer.

Mind, do you freeze it, then defrost and eat it? Is that okay in terms of bacteria?