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130 is a medium rare steak. You could literally let your steak sit outside all day and end up with a perfectly cooked steak - although I suspect it would be gro
by nemo44x 5y ago
130 is a medium rare steak. You could literally let your steak sit outside all day and end up with a perfectly cooked steak - although I suspect it would be gross and probably loaded with bacteria.
- cycrutchfield 5y agoNice, open-air sous vide. At a constant 130 F, after 2-3 hours the steak should be fully pasteurized and nicely medium rare.
- nemo44x 5y agoI was thinking that too but I also was concerned that new bacteria would join the party since it’s not in a bag? Could throw it on the asphalt I guess and maybe get some browning to boot.
- dragonwriter 5y ago> At a constant 130 F, after 2-3 hours the steak should be fully pasteurized and nicely medium rare. 2 hours at an internal temperature of 130 for pasteurization (and still only rare.) The problem is the effects of the bacterial activity in the time it takes to reach and hold at 130, which when your cooking medium is dry air at 130 is...quite a while.
- dragonwriter 5y ago> 130 is a medium rare steak No, 130 is just plain rare. Medium rare is ~145. > You could literally let your steak sit outside all day and end up with a perfectly cooked steak Well, no, because... > although I suspect it would be gross and probably loaded with bacteria. Yeah, it would be rotten, not “perfectly cooked”, even if you are aiming for rare.
- _ph_ 5y agoIndeed, I am preparing my medium-rare steaks in sous-vide at 130f. Of course heat transfer is widely different between air and water, thats why no one is actually preparing steaks that way, but just thinking that the air temperature is equivalent to the steak cooking temperature shows how hot it is and how bare survival depends on active cooling.