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Off Topic TN Forums
Cooking Forum
questions for poser and TAFKAP
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<blockquote data-quote="Chaneylake" data-source="post: 4196719" data-attributes="member: 5227"><p>rump roast slow cooked last night, meat at room temperature, 2.25 pounds, was generous with salt and pepper and seared in kerry gold butter, seasoned to my liking, placed in tray with butter and slow cooked, it took 1 hour and 42 minutes to reach internal temperature of 125 degrees, let her rest, final high temp was 129 degrees</p><p></p><p>roast was kinda tough</p><p></p><p>tonight I sliced a serving to my desired thickness, nuked it and the toughness was gone</p><p></p><p>my question is this - - Why was the roast more tender when nuked vs the initial cooking</p></blockquote><p></p>
[QUOTE="Chaneylake, post: 4196719, member: 5227"] rump roast slow cooked last night, meat at room temperature, 2.25 pounds, was generous with salt and pepper and seared in kerry gold butter, seasoned to my liking, placed in tray with butter and slow cooked, it took 1 hour and 42 minutes to reach internal temperature of 125 degrees, let her rest, final high temp was 129 degrees roast was kinda tough tonight I sliced a serving to my desired thickness, nuked it and the toughness was gone my question is this - - Why was the roast more tender when nuked vs the initial cooking [/QUOTE]
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