Excess protein enabled dog domestication during severe Ice Age winters

Re:Excess protein enabled dog domestication during severe Ic... by Jtsummers on Friday January 08, 2021 @12:44PM (#25687373)

> With pot roast, internal temp is going to 190 degrees or higher and the proteins denature (in addition to the collagen breaking down). [emphasis added]

For a bad pot roast, maybe. I've never cooked a pot roast so hot that it would reach that internal temperature, and I've never known anyone else to either.

EDIT: Looking up recipes now, apparently some recipes do call for taking pot roast to much higher temps than I cook it to. Maybe that's why fast food roasts are so bad, but also why I don't eat them.

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Re:Excess protein enabled dog domestication during severe Ic... by chlodwig on Friday January 08, 2021 @12:53PM (#25687490)

What internal temp do you cook until? Do you cook the whole roast as one big 6 pound chunk, or cut it up into pieces before cooking it? When I've cooked brisket or pot roast, I cook it until it is fork tender, which I think is usually around 190 degrees.

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Re:Excess protein enabled dog domestication during severe Ic... by Jtsummers on Friday January 08, 2021 @12:56PM (#25687530)

I leave it solid. 160 or so because my wife won't eat meat if it's still pink and a roast is hard to cook two of (versus steaks). We still find it plenty tender, they maybe not fork tender tender. But I'll do a long slow cook to help it become tender versus heating it up more.

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