Conversation
I want to pasteurize and not negatively affect texture. Did 24 on flatiron and just had a weird texture to it.
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What temperature on the flatiron? There are pasteurization tables there too: douglasbaldwin.com/sous-vide.html
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I think I went up to 135.
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Surprising. It was mealy?
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powdery is the best word I can think to describe it.
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I’m familiar with that happening with sous vide, just surprised it happened with flat iron. Huh! Bummer.
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what temp/time did you do yours at?
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Haven’t cooked a flatiron in many years; don’t remember. Usually do tougher (short ribs, 48hrs) or more tender (rib eye, 45min)
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130 on the rib eye? Not enough to pasteurize right?
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Replying to
No, not worried about pasteurizing intact beef muscle.