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  #1   ^
Old Mon, Aug-15-05, 10:48
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default Beef Roast question

Karen, Alton Brown (TV cook guy) claims that the connective tissue in roasts will dissolve into gelatin with very low temperature cooking. He has you use a beef chuck roast wrapped in foil at the lowest heat your oven can do for 3.5 hours. I tried this but my roast still came out rather tough.

What do you think? Was his advice accurate? Maybe I just needed more time.

One deviation I made was he suggested using the beef chuck roast with the 7 shaped bone in it and all my store had was the boneless variety.
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  #2   ^
Old Wed, Aug-17-05, 08:58
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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It's true. Did he give the weight to use? Yours could have been bigger and may have needed more time.

Karen
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  #3   ^
Old Wed, Aug-17-05, 11:23
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Ok! Thanks, I will try again and give it more time. He didn't give the size of the roast unfortunately. :\
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