Yes, I want to know if Callaway's knowledge extends to specific cooking temperatures and it's impact on different foods.
Could you ask a more specific question?
Well, that braising meat should not exceed 60 degrees...if it goes over that it toughens up...
But then you have the whole equation of muscle construction of the meat...ie; fillet steak has a shorter molecular construction therefore has different cooking techniques...
sorry, probably a bit anal in the kitchen...