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from the if-god-isn't-real-how-come-meat-can-be-cooked? dept.
Submitted via IRC for SoyCow1984
[...] You've just encountered the bane of aspiring pit masters everywhere: the Stall (also known as the Zone or the Plateau), a common phenomenon in low-temperature cooking. What, precisely, causes the stall is a perennial topic of debate among BBQ enthusiasts. Is it a protein called collagen in the meat, which combines with water to convert to gelatin at the 160°F point? Or is it due to the fat rendering, turning lipids to liquid?
Several years ago, Greg Blonder, a Boston College professor, did the experiments and came up with a definitive answer: evaporative cooling. The meat sweats as it cooks, releasing the moisture within, and that moisture evaporates and cools the meat, effectively canceling out the heat from the BBQ. These days, Blonder is the resident science advisor and myth buster at the popular BBQ and grilling site called Amazing Ribs. "I spend a lot of my time settling bar fights, basically," he joked.
Source: https://arstechnica.com/science/2018/09/let-science-be-your-guide-for-the-perfect-labor-day-bbq/
(Score: 3, Interesting) by takyon on Sunday September 09 2018, @10:23AM (1 child)
I made it a few days ago. 90 minutes of pressure cook instead of 70. Which is still far under the 3-4 hours it would take normally.
The only thing is that you don't get the nice browning action you get with a dutch oven. I guess you could start in pressure cooker, then do 30-60 minutes with lid off in the oven.
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(Score: 0) by Anonymous Coward on Sunday September 09 2018, @11:09AM
*90 minutes is with the Instant Pot booklet recipe, which is at a somewhat lower pressure/temperature than 15 PSI/250 degrees F, so it would take longer than a normal stovetop PC.
- t