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Reply to "Interesting article on "The Stall": Fat rendering or Evaporative Cooling?"

This study was posted and discussed on this forum some years ago. As I recall, the discussion involved the question of whether the foil wrapping experiment was faulty since the foil could retain heat and therefore speed up the stall even if it were collagen to gelatin happening instead of evaporative cooling as the author claims. I am agnostic on the subject - I really like the bark so I will continue to not foil, and deal with the stall on large cuts by cooking at very low temp overnight, then boosting it in the morning for a pretty close dinner time finish.

Last edited by jay1924
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