i've been cooking for a few years (around four?) and i've a question that's bugging me. (i'm sorry if this question has been discussed before. if you could direct me in the right direction, i can read up on it myself.)
on one hand, the longer you cook a piece of meat the more connective tissue breaks down. on the other hand, the longer you cook a piece of meat the dryer it becomes. where's the balance?
i made a stew last night. i cooked short ribs in some liquid for 2.5 hours in 70-75C water. the beef was okay - it was not overly moist nor was fall-to-pieces tender. i'm just not sure what i did wrong. should i've cooked the meat longer? shorter? used more heat? less?