“This “stall” is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day. It has nothing to do with fat or collagen. If you wrap the meat in foil, the humidity in the foil is close to 100%, but there is no evaporative cooling, so this method, called the Texas Crutch allows you to power through the stall.”
https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/
necktweaker /
npub143…an36a
2024-06-23 03:17:11
in reply to nevent1q…ea36
Author Public Key
npub143vud4racya29v5m42kzh6xqka4s3mvk9mjqctwh05luf7cdgy0qhan36aPublished at
2024-06-23 03:17:11Event JSON
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"content": "“This “stall” is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day. It has nothing to do with fat or collagen. If you wrap the meat in foil, the humidity in the foil is close to 100%, but there is no evaporative cooling, so this method, called the Texas Crutch allows you to power through the stall.”\n\nhttps://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/",
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