Questions for Callaway

[McGiver]

sorry, probably a bit anal in the kitchen...

have a story you wish to share?

[McGiver]

what are ear potatoes?

what is the point of them?
and, why do they call them potatoes?

I don't know.  I have never heard of them.

it is that ear wax stuff, or ear boogers.

what is the point of them?

[Callaway]

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...

Well, it is the cuts of meat that have the long muscle fibers in bundles with connective tissue like chuck or flank that are suitable for braising.  You would cook a filet completely differently.

I know when you braise meat, you cook it in liquid whose temperature is just below a simmer, like a Crock Pot.  

If you cook it as a pot roast in an oven, you set the oven for about 300 degrees Fahrenheit.

60 degrees Celsius is 140 degrees Fahrenheit and that sounds a little low to me.

[Eclair]

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...

Well, it is the cuts of meat that have the long muscle fibers in bundles with connective tissue like chuck or flank that are suitable for braising.  You would cook a filet completely differently.

I know when you braise meat, you cook it in liquid whose temperature is just below a simmer, like a Crock Pot.  

If you cook it as a pot roast in an oven, you set the oven for about 300 degrees Fahrenheit.

60 degrees Celsius is 140 degrees Fahrenheit and that sounds a little low to me.

Yes, I know about the different cuts of meat...but apparently for braising 60 degrees is the upper limit.  Sounds very low, I know, but apparently that is the upper limit for braising from a technical term...and it does work....pays off completely...the meat just melts in your mouth.

[Callaway]

what are ear potatoes?

what is the point of them?
and, why do they call them potatoes?

I don't know.  I have never heard of them.

it is that ear wax stuff, or ear boogers.

what is the point of them?

The point of ear wax is to stop things from getting deep inside your ear canal.  For example if a small insect crawls into your ear, it is immobilized by the sticky ear wax.  It also traps dirt and sand thayt blows into your ear.  In some people, the wax gets hard.  In most cases, it migrates out of the ear and falls out without causing a problem, but in some people the hardened ear wax gets stuck near the ear drum and needs to be removed by a doctor with a specialized tool.  If you push a Q-Tip so far in, it is likely to pack the wax against your ear drum.  You can use an ear wax removal kit, which has carbamide peroxide drops and a bulb syringe similar to one you clean a baby's nose with.

My daughter has had problems with ear wax.  I took her to an ENT, but she was so worked up he was afraid to clean the wax out of her ears unless he knocked her out first.

[Callaway]

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...

Well, it is the cuts of meat that have the long muscle fibers in bundles with connective tissue like chuck or flank that are suitable for braising.  You would cook a filet completely differently.

I know when you braise meat, you cook it in liquid whose temperature is just below a simmer, like a Crock Pot.  

If you cook it as a pot roast in an oven, you set the oven for about 300 degrees Fahrenheit.

60 degrees Celsius is 140 degrees Fahrenheit and that sounds a little low to me.

Yes, I know about the different cuts of meat...but apparently for braising 60 degrees is the upper limit.  Sounds very low, I know, but apparently that is the upper limit for braising from a technical term...and it does work....pays off completely...the meat just melts in your mouth.

So, what temperature is the liquid in which you cook the meat?  60 degrees Celsius?  Is that even high enough to kill microorganisms?

[Eclair]

That's the thing...70 degrees kills the germs...
Catch 22.

[Eclair]

sorry, probably a bit anal in the kitchen...

have a story you wish to share?

Not in Callaways very serious thread, no.  I respect her intelligence too much.

[Litigious]

Callaway is one of the very few women I respect, here and in real life.

[Callaway]

Callaway is one of the very few women I respect, here and in real life.

Thank you, Litigious.

[Litigious]

You're welcome. 

[Calandale]

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...

I like that, in more ways than one.

And, to the meat discussion, I have to agree that taste is
more important than avoiding some silly germs.

[Eclair]

That's the thing...70 degrees kills the germs...
Catch 22.

I was incorrect on that one...

[Callaway]

That's the thing...70 degrees kills the germs...
Catch 22.

I was incorrect on that one...

So, what is the correct temperature?

[Scrapheap]

Callaway is one of the very few women I respect, here and in real life.

I could only respect Callaway IRL if i met her IRL. Online you have to respect her, but the cynic in me doesn't trust those who try to plat it too straight. It always makes you wonder what they're hiding.