55°C

Well we’ve switched the squab in the main course out with high rib of beef. Definitely one of my favourite cuts if it is well hung. More texture than fillet, but so much more taste!

Before you read on here is something that I found at the bbc website that helps explain why red meat cooked at low temperatures for a long time is more tender than high temperature roasting.

The different proteins in meat are affected by heat at quite low temperatures, far below the temperature of a normal roasting oven. The myosin molecules start to shrink and squeeze out fluid from the muscle cells at about 55C while the collagen molecules start to change when the meat is slightly hotter, at 60-65C.

Although the shrinking of the fibres tends to make the meat more firm and chewy, the collagen reacts in a different way. It starts to break down to form gelatin. This is what happens when meat is cooked for a long time at a low temperature. The tough collagen molecules which hold the muscle fibres together slowly disintegrate and the gelatin dissolves into any liquid added.

Anyway, it’s been a long day so I’ll make it short. It is cooked sous-vide in a temperature controlled water bath at 55°C for 2 hours and then seared off on the griddle. Gorgeous medium rare. If you want it medium just give it half an hour longer at 60°C. An absolutely beautiful piece of meat. I’ll try and get a decent pic of it tomorrow…….till then.

goodnight

~ by fotish on January 19, 2007.