Allrighty Sous Vide folks

[Ozric]

It's a lot to "digest", I have been "digesting" "Modernest Cuisine", home version. Just a lot O to think about, good things!

I just picked up the Kindle versions of Logsdon's "Cooking Sous Vide" series. Let's see what kind of writer he is.

[SQWIB]

Not meaning to disagree, because that's the terminologies commonly everyone uses.

It would be nice if there is a distinction between "chewable" and "tender".
I totally agree, as fall of the bone tender ribs comes to mind.

Jaccarding, pounding, thinly slicing meat, etc. cannot tenderize meat. They just make meat more "chew-able".
That may be true in a technical sense however, if not overdone, I would argue otherwise from a palatability perspective (did I say that right lol)

"Low & Slow" and some chemicals can tenderize many meats.

It can also break down the meat to a point of mush if not done correctly, such as injecting an acid type injection such as vinegar, thus making the meat less pallatable (mush)

dcarch

However it does work if used correctly at making the meat more palatable and helping the meat retain moisture.

[SQWIB]

SQWIB,
I'll keep my eye out for some acreage up here for you.
Your cooking's getting too fancy---You could be run out of Philly soon !!!

Just saying',

Bear

Bear... I would move next to you in a heartbeat of a hummingbird.