We know that we can make food safe by pasteurizing and that 5 seconds at 165F is close to 5 minutes at 150F and same as 2.5 hours at 135F. This is incredibly useful info for SV processes and the usda curves for this are searchable and in kenj’s food lab book also.
On the other hand, I haven’t seen a curve for collagen conversion to gelatin. It would be useful to know how long this takes at various temperatures because it is a function of temp and time.
For instance, you can fully tenderize tough cuts in tens of minutes in a pressure cooker because you are running well above boiling.
In classical braised recipes it takes hours and temp is in the 175-200 range.
In classic low and slow BBQ, you cook until around 203F. The final temp isn’t the factor here l, but the time it spends in the stall and beyond on its way there. (That why the final temp isn’t directly related to tenderness as it is the sum of time and temp).
For SV it would be nice to have a curve that tells you this equivalency fo converting collagen to gelatin with time and temp.
Does anyone one have a graph or data spanning the range of time and temperature for tenderization (collagen conversion)? I thought I saw a partial graph on a serious eats page but it didn’t go very low in temperature.
this is important primarily because if you cook above 130-140 you start to dry out the actual muscle fibers, but how much time will it take to equivalently tenderize at those low temps? I had thought this an unsolvable problem but SV pulled chuck got me thinking about it again.
edit. Found the curve on serious eats page but it doesn’t go to extreme enough temperatures or times.
http://www.seriouseats.com/2011/03/h...-food-lab.html
On the other hand, I haven’t seen a curve for collagen conversion to gelatin. It would be useful to know how long this takes at various temperatures because it is a function of temp and time.
For instance, you can fully tenderize tough cuts in tens of minutes in a pressure cooker because you are running well above boiling.
In classical braised recipes it takes hours and temp is in the 175-200 range.
In classic low and slow BBQ, you cook until around 203F. The final temp isn’t the factor here l, but the time it spends in the stall and beyond on its way there. (That why the final temp isn’t directly related to tenderness as it is the sum of time and temp).
For SV it would be nice to have a curve that tells you this equivalency fo converting collagen to gelatin with time and temp.
Does anyone one have a graph or data spanning the range of time and temperature for tenderization (collagen conversion)? I thought I saw a partial graph on a serious eats page but it didn’t go very low in temperature.
this is important primarily because if you cook above 130-140 you start to dry out the actual muscle fibers, but how much time will it take to equivalently tenderize at those low temps? I had thought this an unsolvable problem but SV pulled chuck got me thinking about it again.
edit. Found the curve on serious eats page but it doesn’t go to extreme enough temperatures or times.
http://www.seriouseats.com/2011/03/h...-food-lab.html
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