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.