University of Southern California Dry Heat Cooking Discussion

User Generated

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Business Finance

University of Southern California

Description

Questions on Dry Heat Cooking

You are roasting two beef tenderloins of the same size, one in an oven set at 450°F (230°C), and the other in an oven at 250°F (120°C). You remove both of them from the oven when the temperature at the center is 135°F (57°C). Describe the doneness of each tenderloin from outside to inside. Which would you prefer to eat and why?

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Explanation & Answer

Attached. Please let me know if you have any questions or need revisions.

Running Head: BEEF TENDONS

Beef Tendons
Student’s Name
Institution
Course
Date

BEEF TENDONS

2
Roasting beef tendons

Roasted tendons are fantastic when they are correctly done. When roasting meat tendons,
it is crucial to prevent overcooking and over-drying the meat. Roasting is a dry heat cooking
method used for tender beef cuts. The best cuts for roasting are those from the rib and loin areas.
The roasting process helps in evaporation to reduce moisture present in the beef tendons. When
roasting, the connective tissues of and fats in the meat tendon soften and melts. Bating helps
maintain the meat tenderness. The tenderizing effects of the meat tendons are lost when the meat
is roasted in high temperatures or over a long period of time. The meat tendon should be roasted
at a temperature between 120 °C to 140°C.
Beef tendon roasted at 450°F (230°C)
Connective tissues of the meat do no breakdown quickly. The ideal temperature for the
meat tendon to be melt collagen is 215°F to 225°F. The meat tendon will, therefore,...


Anonymous
Really great stuff, couldn't ask for more.

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