Re:Why you can’t buy a thermapen on Amazon (2016)
by carlob on Tuesday May 11, 2021 @02:27AM
(#27114855)
Wouldn't "as rare as possible" mean getting the steak to room temperature and then just searing? I always assumed the sous vide was more useful for those who liked their steaks more cooked.
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Re:Why you can’t buy a thermapen on Amazon (2016)
by dagw on Tuesday May 11, 2021 @05:45AM
(#27116097)
Pretty much. A bleu steak is around 30 degrees internal temperature and really doesn't gain much from sous vide. Sous vide really only comes it its own for internal temperatures above 41-42 deg c. The advantage (compared to just searing/grilling) is that you can hold the steak at that point for longer, giving the protein more time to denature.