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With sous vide the collagen breaks down, but the internal temperature never gets high enough for the proteins to denature. Internal temp should not be higher th
by chlodwig 6y ago
With sous vide the collagen breaks down, but the internal temperature never gets high enough for the proteins to denature. Internal temp should not be higher than 135. The meat is still pink if you are doing it right. With pot roast, internal temp is going to 190 degrees or higher and the proteins denature (in addition to the collagen breaking down). I find that sous vide chuck roast taste better on its own than chuck roast, but it is worse than chuck roast seared and served rare. But the sous vide version is more tender than rare chuck roast, while being less tender than pot roast.
- Jtsummers 6y ago> With pot roast, internal temp is going to 190 degrees or higher and the proteins denature (in addition to the collagen breaking down). [emphasis added] For a bad pot roast, maybe. I've never cooked a pot roast so hot that it would reach that internal temperature, and I've never known anyone else to either. EDIT: Looking up recipes now, apparently some recipes do call for taking pot roast to much higher temps than I cook it to. Maybe that's why fast food roasts are so bad, but also why I don't eat them.
- chlodwig 6y agoWhat internal temp do you cook until? Do you cook the whole roast as one big 6 pound chunk, or cut it up into pieces before cooking it? When I've cooked brisket or pot roast, I cook it until it is fork tender, which I think is usually around 190 degrees.
- Jtsummers 6y agoI leave it solid. 160 or so because my wife won't eat meat if it's still pink and a roast is hard to cook two of (versus steaks). We still find it plenty tender, they maybe not fork tender tender. But I'll do a long slow cook to help it become tender versus heating it up more.