Thread: Food and Drink New cooking methods ... sous vide
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Old 03-26-2011, 07:27 PM   #27
Hog's Gone Fishin Hog's Gone Fishin is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
The theory is that you use the water bath to slowly bring the entire hunk of meat to the exact temperature you want it - 130-140 for medium rare. Once it's done, you take it out and sear it over fire or in a screaming hot skillet. You still get the crust and the tastiness from the maillard reaction, but instead of having a ring of over-done meat and a perfect center that occurs otherwise, you have a perfectly cooked steak.

We'll see soon.
Sounds interesting. It's the exact same concept we use in semen processing, we use a waterbath to bring the semen extender to an exact temp of 102 degrees and then add the boar core and it keeps the sperm cells from being shocked. Then we slowly bring it down to 64 degrees for storage. The only difference is we don't sear it on both sides and then consume it. Well , there was that one time Frazod showed up for a kegger but I'm gonna keep that to myself .
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