Slow Cooking and “Falling off the bone tender”

[Anonymous]

When you are slow cooking, do you have to cook things way past done to dissolve the collagen and achieve tenderness?

I have tried turkey, short ribs, and chicken. They always seem tough even though they are cooked through. How do you know what the “fall off the bone” temp is?

[Anonymous]

Last week, I googled recipes for prime rib and was surprised that the recommended cooking temperature was so low (225 degrees for 35 minutes per pound).

[Anonymous]

Try to cook close to the done temp. So around 200. Low and slow

[Anonymous]

The temps listed in most recipes is the “fda safety” temp, not the ideal temp. For instance, turkey breast at 165 is usually dry as a bone.

[Anonymous]

I cooked ribs in the oven over the weekend at 225 for four hours. they were fall off the bone tender.

[Anonymous]

Anonymous wrote:Try to cook close to the done temp. So around 200. Low and slow

This but via sous vide so even lower than 200 depending on the cut/protein.

[Anonymous]

I don’t think I’ve ever heard of “fall off the bone” poultry. The right cuts of pork or beef, yes. Pork shoulder, ribs, pot roast, etc. Those do need to go beyond merely cooked through until you get the collagen to break down.

[Anonymous]

Anonymous wrote:When you are slow cooking, do you have to cook things way past done to dissolve the collagen and achieve tenderness?

I have tried turkey, short ribs, and chicken. They always seem tough even though they are cooked through. How do you know what the “fall off the bone” temp is?

So I would cook short ribs differently than turkey or chicken. Short ribs I'd braise until they fall off the bone and I know that point because I reach in and tug on the bone with tongs and see if it falls out. I would never touch the thermometer with short ribs. They cook for something like three-four hours so there's really not a concern about temperature, just texture.

Poultry would be overcooked at the point it falls off the bone, and those I'd check the temperature for doneness.

[Anonymous]

Anonymous wrote:The temps listed in most recipes is the “fda safety” temp, not the ideal temp. For instance, turkey breast at 165 is usually dry as a bone.

Not if you brine the turkey.

[Anonymous]

First of all, I don't think poultry comes out very well in the slow cooker. IMO, it gets too mushy. I recommend roasting it properly in the oven. For pork and beef, I usually slow cook it on HIGH for 5-6 hours. It's always falling off the bone after that length of time. It's not a gradual change. One minute, you will check it and it will seem tough. Fifteen minutes later, the collagen has melted and everything is falling apart. You can usually tell when that happens because a lot of moisture comes out of the meat and you find the whole thing simmering in a lot more liquid that you originally put in. After that happens, give it another 10-15 minutes and it should be ready to eat.

[Anonymous]

Anonymous wrote:When you are slow cooking, do you have to cook things way past done to dissolve the collagen and achieve tenderness?

I have tried turkey, short ribs, and chicken. They always seem tough even though they are cooked through. How do you know what the “fall off the bone” temp is?

I get fall off the bone tender with beef and chicken thighs. Never anything else. They just get tough.

[Anonymous]

What do you mean by "way past done"? Past the "safe cooking" temp? If the slow-cooked meat is still tough, then it is not done, no matter the temperature.

[Anonymous]

Anonymous wrote:I don’t think I’ve ever heard of “fall off the bone” poultry. The right cuts of pork or beef, yes. Pork shoulder, ribs, pot roast, etc. Those do need to go beyond merely cooked through until you get the collagen to break down.

You can do dark meat (legs/thighs) braised or in the slow cooker until they are close to fall-off-the-bone. Not the same texture as pork shoulder, but noticeably loose.

[Anonymous]

The only poultry I've been able to get that tender in a slow cooker is thighs. The higher fat content will produce extremely tender meat if cooked low and slow. Boneless thighs work just the same and are easier to deal with.

[Anonymous]

225 - 250

i don't think you can really overcook something this way, i've cooked them 5-8 hours.

chicken, ribs, stew meat.