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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: =?UTF-8?Q?=F0=9F=8E=B6?= Get in That Kitchen and Rattle Those
 Pot and Pans =?UTF-8?Q?=F0=9F=8E=B6?= 2/19/2025
Date: Sun, 23 Feb 2025 20:39:15 -0000 (UTC)
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On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2025-02-23 12:40 p.m., Jill McQuown wrote:
>
>> I'm not suggesting anyone buy one but it does explain why one might. The 
>> device maintains a constant temperature (to whatever you set it for).  
>> Dave was complaining about over cooked or under cooked. The constant 
>> temperature is the only reason I posted the link.  It was an FYI, not a 
>> recommendation.
>> 
>
> BTW I had previously mentioned my wife's experience ordering a sous vide 
> style lamb shank.  She had it once and was displeased and for some 
> reason she ordered the same thing on a subsequent visit to that place 
> and had a similarly disappointed meal. The flesh was pink so it was 
> done. It was tough. She is a master braiser and does incredible braised 
> lamb shanks that fall off the bone without even needing a knife. The 
> sous vide was more like sous cooked.  I had expected her to say never 
> again after the first try but she did after the second one.

Lamb shank probably needs to be cooked to at least 200 F (and held for
hours), not 130 F.  The sous vide wasn't the problem; the temperature
was.  Collagen starts to break down at 160 F, but it takes higher
temperatures to turn it into gelatin.

-- 
Cindy Hamilton