/ck/ - Food & Cooking

>>8674070

if it wasn't obvious to everyone that you were compensating, congrats, it is now.

You don't need fine temp control to hit the perfect internal temp on a steak. The specific heat of water is crazy high so changes in temp outside the meat don't make a large difference, and its very thermodynamically conductive so you don't get hot spots from a 10 degree fluctuation throughout the meat. Read a book about chemistry or physics before drinking meme koolaide and boiling your food in plastic cancer bags.

You should probably try cooking a steak at 225 in an oven before you claim that it will dry out the internal temp throughout the meat is 130... ask yourself... at that temperature what is the ecvaporative action that would cause the meat to dry out? Futhermore the drying action that does occur on a very thin outer layer is highly desirable as it aides the sear and maillard reactions which the wet bag technique hampers.

I've tried both techniques. I'll stick with the oven and reverse sear technique everytime.

http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html