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03-26-2011, 05:45 PM | #1 |
Guest
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No, I pretty much stick to fire.
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03-26-2011, 06:59 PM | #2 |
Supporter
Join Date: Sep 2002
Location: Parkville MO
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03-26-2011, 07:02 PM | #3 |
Cast Iron Jedi
Join Date: Nov 2004
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VARSITY
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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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03-26-2011, 07:27 PM | #4 | |
Fish are scared of me
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Quote:
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