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> Same with cooking incredibly thick steaks in sous-vide - at some point you just start just eating rare meat. You mean the opposite. If you were to grill at
by darkarmani 7y ago
> Same with cooking incredibly thick steaks in sous-vide - at some point you just start just eating rare meat.
You mean the opposite. If you were to grill at high heat, you would be mostly eating raw meat. With sous-vide, the temperature is the same throughout the entire piece of meat.
- dzhiurgis 7y agoYep it cooks thru consistently, no doubt about it. The problem is a bit like cooking a huge ham. There's some flavour on outside due to Maillard reaction, but rest is a bit boring. Also, it's possible to overcook steak after sous-vide. Placing steak into ice bath after sous-vide before sear helps a little bit!