If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.
There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.
However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?
Best Answer
Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.
What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200°F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.
However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great.
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Can you braise at 200 degrees?
For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275\xb0F (135\xb0C) and 300\xb0F (150\xb0C). Some chefs swear by an even lower oven temperature of 200\xb0F (95\xb0C).Will 200 degrees cook meat?
Some people worry that cooking foods at a low temperature for a long time in a slow cooker or in a slow oven is unhealthful. But it's OK. Cooking meat for four hours at 250 degrees does not present a health risk and will not "incubate" bacteria. Commercial slow-cookers heat at between 200 and 300 degrees.What temperature should I braise beef in the oven?
Once you've browned your meat, and added your aromatics, and liquid, all you need to do is cover the pot with a tightly-fitting lid and cook it in the oven at a low temperature\u2014aim for a steady 300-325\xb0F.What temperature is appropriate in braising?
Braising should be a low simmer on the stovetop or oven temperatures set to 300\xbaF \u2013 325\xbaF. Don't cut the braising time short.How to Cook Perfect Roast Beef | Jamie Oliver
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