Thread: Food and Drink New cooking methods ... sous vide
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Old 03-26-2011, 07:02 PM   #16
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Quote:
Originally Posted by KcMizzou View Post
Sounds better to me, honestly.
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.
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