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A bit about smoking meats, which is an ancient, but wonderful way of cooking them, would make an interesting addition. For instance, something that surprises s
by davidw 5y ago
A bit about smoking meats, which is an ancient, but wonderful way of cooking them, would make an interesting addition.
For instance, something that surprises some people the first time they cut into smoked meat is the red "smoke ring" at the edge of the meat, rather than the center: https://en.wikipedia.org/wiki/Smoke_ring_(cooking) https://en.wikipedia.org/wiki/Smoke_ring_(cooking)
- chomp 5y agoYeah, lot of myths about the smoke ring - you can put on some prague powder #1 about 20 minutes before cooking in the oven and you can replicate the ring. It's not a sign of a well done cook in all aspects, though it does add to the visual appeal. Another misconception is the people who aim for exact degrees when smoking (e.g. brisket) - 195 F, 202 F, etc. It's the total time spent above 160 (roughly where the stall is) that matters (if I remember correctly there's a peak around 170 F or 180 F that is maximum breakdown rate). A small brisket is going to get up to 202 quicker than a 15 lb brisket, and will wind up "drier" because the collagen did not break down as far. If the cook dialed their recipe in for total time for collagen to break down, the results might not be identical, but there would be a lot less variation.