Re:Myths about cooking steak that need to go away (2013)
by Xcelerate on Saturday January 22, 2022 @06:41PM
(#30042023)
I agree with you, and I’m not entirely sure why, because I think it involves more than just the crust. It has something to do with the interior of the meat as well.
I own a small Breville oven, and since it’s PID controlled, I set it at a very low temperature like 160 F and then put a separate probe in the meat to pull it at just the right temperature (takes a few hours). I end up with edge to edge evenness and a nice crust as well. It beats the Joule every time I’ve tried it.
I will say that I haven’t found anything that beats sous vide for chicken and duck though.
I own a small Breville oven, and since it’s PID controlled, I set it at a very low temperature like 160 F and then put a separate probe in the meat to pull it at just the right temperature (takes a few hours). I end up with edge to edge evenness and a nice crust as well. It beats the Joule every time I’ve tried it.
I will say that I haven’t found anything that beats sous vide for chicken and duck though.