Quote:
Originally Posted by PeteMcCracken  As long as there is liquid with the ribs, the temperature of the ribs will never exceed the boiling point of the liquid (probably something very close to 212°F), regardless as to what the oven temperature is (as long as it is higher than the boiling point of the liquid). That is simply a physical fact.
A higher oven temperature "may" result in more vigorous "boiling" but it will not result in a higher product temperature until the liquid is all converted to steam.
Oven temperature does become a factor when the quantity of liquid becomes minimal or when there is no liquid left. |
Don't forget that braising is a combination method though. Yes, you are boiling, but you are also cooking with pressure and steam. What comes into to play is whether you are covering your product or not. If you are covering it, then temperature does play a factor, because you are raising pressure in your cooking vessel. Kind of the same effect as sous-vide.
The reason I go low and slow is because over that period of time, I find that more FLAVOR concentrates in the meat. I am not
just going for tenderness, equally important is flavor. I like the intense beef flavor one gets from the slow cooking of the meat.
I liken the effect of time to that of rotisserie. Can one argue that a rotisserie chicken or lamb tastes a lot different than a simple roasted chicken or lamb? Time is the factor here, not just the cooking method.