Dried Beef with Cream

Soaking dried beef below boiling temperature (160-180°F) allows proteins to rehydrate gradually without toughening, as higher temperatures cause muscle fibers to contract and expel moisture. The cream's fat molecules coat the rehydrated beef, preventing it from turning rubbery while adding richness. Creating a roux-thickened sauce by mixing flour with cold milk prevents lumps—the liquid keeps starch granules separated before they gelatinize in the hot cream.