Problem
Dry braised beef
Here is what FoodHQ can say about this, with sources.
If your question is about whether food is safe to eat, FoodHQ is not the source. Check your national food safety authority.
How to tell it is this
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Dry braised beef shows as marked weight loss in the pan.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.3 (Water Changes During Sous-Vide Cooking), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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Dry braised beef shows as visibly shrunken fibres.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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Dry braised beef shows as no juice on cutting.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 2.3 (Texture Changes During Sous-Vide Cooking), Sensory Changes During Sous-Vide Cooking authoritative
What went wrong
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Dry braised beef is caused by thermal protein denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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Dry braised beef is caused by myofibrillar contraction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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Dry braised beef is caused by shrinkage.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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Dry braised beef is caused by heat-driven moisture expulsion.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
How to avoid it next time
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To prevent dry braised beef: shorten cooking.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.3 (Water Changes During Sous-Vide Cooking), Changes in Muscle Composition During Sous-Vide Cooking authoritative
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To prevent dry braised beef: reduce heat.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.3 (Water Changes During Sous-Vide Cooking), Changes in Muscle Composition During Sous-Vide Cooking authoritative