ThreeKids
01-30-2013, 06:25 PM
This is where you hold the food at something near its minimum temperature for cooking in a circulating water bath.
It really opens up some options.
I bought a gnarly chuck roast, the kind that usually gets ground up. I cooked it for about 30 hours at 130 deg. F, then seared it. All that connective tissue that would have made it inedible melted into a brothy goo and it was soooo good. It's perfectly medium rare all the way through and then the searing can be done with just an eye for the perfect brown.
Dh said, "thanks for the steak, honey".
It's also nice to have a supply of eggs cooked at 145 deg. F sitting around. They're versatile and I can heat them up a tad to get them firmer when I need to.
It really opens up some options.
I bought a gnarly chuck roast, the kind that usually gets ground up. I cooked it for about 30 hours at 130 deg. F, then seared it. All that connective tissue that would have made it inedible melted into a brothy goo and it was soooo good. It's perfectly medium rare all the way through and then the searing can be done with just an eye for the perfect brown.
Dh said, "thanks for the steak, honey".
It's also nice to have a supply of eggs cooked at 145 deg. F sitting around. They're versatile and I can heat them up a tad to get them firmer when I need to.