"OpenMac" wrote in message
news:2004070221334850073%OpenMacNoSpam@speakeasyne t...
You aren't going to get any simmering unless the liquid is at the
boiling
point. At sea level, that would be 212F. At 180F you are just giving
it a
nice sauna. Three-hundred is a pretty common temperature for braising.
Some people go to 325. Give it a try, it will be lots easier than what
you
proposed.

again, i'm after a long slow braise, and am interested in the best
method for monitoring/controlling the temperature.

as for the "simmer", that's not actually the case ...

at 212F, the liquid is "boiling", not simmering.


e.g., http://www.exploratorium.edu/cooking...03article.html

"To keep meat tender yet safe during braising, you must maintain an
important balance. Cooking temperatures must be high enough to kill
microorganisms, yet not so high that the meat toughens. Use a
thermometer to check the temperature of the surrounding stock and keep
it at a simmer of 180 F/82 C-190 °F/88 °C."

from what i'm reading, 180-190F ~ "low" simmer, 190-200F ~ "med
simmer", 200-210F ~ "high" simmer, and 212F, by def'n, is boiling.

try it with a pot o' H20 and a probe thermometer ... you'll start
seeing your first simmer bubbles ~ 180F ...


I would then recommend that you get an array of thermocouples and connect
each one to an analog to digital converter. Connect the convert to a
multi-channel board that allows you to transfer the data to a computer. On
a separate I/) port, connect an interface device that is computable with the
electronic oven controller in you oven. Write a custom software package
that monitors the oven conditions and food temperature and keeps everything
within a few hundredths of a degree of your desired internal meat
temperature. Be sure to allow for the fact than most ovens vary as much as
25F +/- from the set temperature.

In lieu of that, set your oven temperature at 300F, put you food in a heavy
vessel with a tight fitting lid, and go away for three to four hours. Most
people consider braising to be a "door slammer" technique. In other words,
you slam the door and walk away. It's literally NOT rocket science. The
type of food that one braises is generally lower cost cuts of meat that are
tough, but big on flavor. If you don't believe me (or every cookbook ever
written), go to the store, get a chuck roast, brown it, add liquid and
seasoning, and put it in a 300F for four hours. I've been doing that for
over 40 years and it works every time.

Vox Humana wrote:

"OpenMac" wrote in message
news:2004070221334850073%OpenMacNoSpam@speakeasyne t...
=20
You aren't going to get any simmering unless the liquid is at the
=20
boiling
=20
point. At sea level, that would be 212F. At 180F you are just giving=

=20
it a
=20
nice sauna. Three-hundred is a pretty common temperature for braising=
=2E
Some people go to 325. Give it a try, it will be lots easier than wha=
t
=20
you
=20
proposed.

again, i'm after a long slow braise, and am interested in the best
method for monitoring/controlling the temperature.

as for the "simmer", that's not actually the case ...

at 212F, the liquid is "boiling", not simmering.


e.g., http://www.exploratorium.edu/cooking...03article.html

"To keep meat tender yet safe during braising, you must maintain an
important balance. Cooking temperatures must be high enough to kill
microorganisms, yet not so high that the meat toughens. Use a
thermometer to check the temperature of the surrounding stock and keep
it at a simmer of 180 F/82 C-190 =B0F/88 =B0C."

from what i'm reading, 180-190F ~ "low" simmer, 190-200F ~ "med
simmer", 200-210F ~ "high" simmer, and 212F, by def'n, is boiling.

try it with a pot o' H20 and a probe thermometer ... you'll start
seeing your first simmer bubbles ~ 180F ...

=20
=20
I would then recommend that you get an array of thermocouples and conne=
ct
each one to an analog to digital converter. Connect the convert to a
multi-channel board that allows you to transfer the data to a computer.=
On
a separate I/) port, connect an interface device that is computable wit=
h the
electronic oven controller in you oven. Write a custom software packag=
e
that monitors the oven conditions and food temperature and keeps everyt=
hing
within a few hundredths of a degree of your desired internal meat
temperature. Be sure to allow for the fact than most ovens vary as muc=
h as
25F +/- from the set temperature.

Jeez. slaps forehead Of course.

Why didn't I think of that...? It's just so obvious when you see it,=20
knowwadImean?

Pastorio


=20
In lieu of that, set your oven temperature at 300F, put you food in a =
heavy
vessel with a tight fitting lid, and go away for three to four hours. =
Most
people consider braising to be a "door slammer" technique. In other wo=
rds,
you slam the door and walk away. It's literally NOT rocket science. T=
he
type of food that one braises is generally lower cost cuts of meat that=
are
tough, but big on flavor. If you don't believe me (or every cookbook e=
ver
written), go to the store, get a chuck roast, brown it, add liquid and
seasoning, and put it in a 300F for four hours. I've been doing that f=
or
over 40 years and it works every time.
=20
=20

"Bob (this one)" wrote in message
...
Vox Humana wrote:

"OpenMac" wrote in message
news:2004070221334850073%OpenMacNoSpam@speakeasyne t...

You aren't going to get any simmering unless the liquid is at the

boiling

point. At sea level, that would be 212F. At 180F you are just giving

it a

nice sauna. Three-hundred is a pretty common temperature for braising.
Some people go to 325. Give it a try, it will be lots easier than what

you

proposed.

again, i'm after a long slow braise, and am interested in the best
method for monitoring/controlling the temperature.

as for the "simmer", that's not actually the case ...

at 212F, the liquid is "boiling", not simmering.


e.g., http://www.exploratorium.edu/cooking...03article.html

"To keep meat tender yet safe during braising, you must maintain an
important balance. Cooking temperatures must be high enough to kill
microorganisms, yet not so high that the meat toughens. Use a
thermometer to check the temperature of the surrounding stock and keep
it at a simmer of 180 F/82 C-190 °F/88 °C."

from what i'm reading, 180-190F ~ "low" simmer, 190-200F ~ "med
simmer", 200-210F ~ "high" simmer, and 212F, by def'n, is boiling.

try it with a pot o' H20 and a probe thermometer ... you'll start
seeing your first simmer bubbles ~ 180F ...



I would then recommend that you get an array of thermocouples and connect
each one to an analog to digital converter. Connect the convert to a
multi-channel board that allows you to transfer the data to a computer.
On
a separate I/) port, connect an interface device that is computable with
the
electronic oven controller in you oven. Write a custom software package
that monitors the oven conditions and food temperature and keeps
everything
within a few hundredths of a degree of your desired internal meat
temperature. Be sure to allow for the fact than most ovens vary as much
as
25F +/- from the set temperature.

Jeez. slaps forehead Of course.

Why didn't I think of that...? It's just so obvious when you see it,
knowwadImean?

Pastorio

You aren't watching enough Alton Brown or reading Cook's Illustrated!