4 ms·
Nice, open-air sous vide. At a constant 130 F, after 2-3 hours the steak should be fully pasteurized and nicely medium rare.
by cycrutchfield 5y ago
Nice, 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.