Page 7 - Sous Vide Que

at the station. You have a very narrow window of time to jump,
and it is easy to miss the station and overcook or undercook
If you are grilling a steak, for example,
Typically, your grill’s air temperature is around 400°F and the meat is often right over intense infrared radiant energy (IR). As the steak cooks, the exterior browns and the interior temperature of the steak rises unevenly while heat builds in the outer layer and slowly marches to the center. You have to monitor the interior and exterior carefully because, if you leave it alone, it can easily overcook on the inside or burn on the outside. Then you’ve wasted good money and you have to apologize to your guests.
With traditional grilling or cooking in an oven or pan, the core temperature of the food cannot go past boiling temperature until the water evaporates. So it starts rising and keeps rising until it hits 212°F regardless of the temperature around it. But if you are not armed with a good thermometer and if you drop your guard, it will zoom right past your target temperature like that express train.
When cooking sous vide you are no longer on the express train preparing to jump, you are sitting in a chauffeured limo and the driver stops exactly where you want, anywhere you want, and stays there until you are good and ready to get off. You set the finished
7
the target for best flavor,
.
juiciness, and texture is medium rare, 130 to 135°F in the center.