In article >,
George > wrote:

> On 11/6/2010 12:42 PM, Dan Abel wrote:
> > In article
> > >,
> > > wrote:
> >
> >> On Nov 5, 5:36 pm, > wrote:
> >>> http://www.cookingforgeeks.com/blog/...diy-sous-vide/
> >>>
> >>> For those of you who are 'tinker' inclined.
> >>
> >> Someone should make a unit that drops into a standard cooler (Igloo,
> >> Coleman, etc.). One could do wonderful things with those inexpensive
> >> cryovaced USDA Select beef tenderloins, and other even cheaper cuts.
> >> We have a local store that sells those Select subprimals. I should
> >> suggest to them that they consider investing in a commercial sous vide
> >> cooker.
> >
> > Obviously I'm missing something here. If you take a cheap, tough piece
> > of meat, and cook it to rare all the way through, won't you end up with
> > a rare, cheap, tough piece of meat?
> >
> You just process the tougher cuts at a lower temp for a longer time (>
> 24 hours). That breaks down the connective tissue and turns the collagen
> into gelatin similar to braising only much better. So you could get the
> great beefy taste of say chuck and have it tender but not almost
> flavorless like a filet.

Thanks! Makes sense now.

--
Dan Abel
Petaluma, California USA