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You can also break down collagen (the tough protein) by braising, or a couple of other simple slow-cooking methods. The meat will have different taste and textu
by gcv 17y ago
You can also break down collagen (the tough protein) by braising, or a couple of other simple slow-cooking methods. The meat will have different taste and texture from grilled steak, but in no way inferior. Braising can easily turn a $5/pound cut into something that tastes better than 95% of the dry-aged porterhouse steaks out there.
- Edaname 17y agoSous vide is great for braising at the exact temperature that you want. Braising is still high heat cooking and you don't have precise control over it. Sous vide allows one to braise with moisture intact and preferred "doneness".