If you reheat an already medium rare sous vide cooked steak from fridge or freezer, can you just reheat to say 120 instead of 130+ to ensure you don’t overcook the middle when you sear it?
That picture with the table stating how long to cook a steak based on the thickness has a steak covering the bottom of the table. Do you have the same picture without a steak blocking the view
You can view all of my charts online here: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness And for tough cut here: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/beef-steaks-and-tender-cuts And for the Timing Ruler itself: www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler Hope that helps!
If you reheat an already medium rare sous vide cooked steak from fridge or freezer, can you just reheat to say 120 instead of 130+ to ensure you don’t overcook the middle when you sear it?
Dish is really amazing keep sharing recipes
That picture with the table stating how long to cook a steak based on the thickness has a steak covering the bottom of the table. Do you have the same picture without a steak blocking the view
You can view all of my charts online here: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
And for tough cut here:
www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/beef-steaks-and-tender-cuts
And for the Timing Ruler itself:
www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler
Hope that helps!