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I don't really understand how you can "fail" to see the convenience. The convenience comes from the ease of getting it right. I consistently over-cooked steaks
by burntsushi 5y ago
I don't really understand how you can "fail" to see the convenience. The convenience comes from the ease of getting it right. I consistently over-cooked steaks with the reverse sear method. Maybe half the time. With sous vide, I never---literally never---overcook a steak.
That's the convenience. I don't have to worry about the temperature. I drop it in the bath and I take it out at my convenience.
- tptacek 5y agoI'm interested in what tended to go wrong for you with the reverse sear. One tricky thing is that the temperature increases nonlinearly, so if you take a couple readings and get a mental trajectory of when it's going to hit 115, you're likely to be wrong. The flip side though is that cooking at 250 (or, sheesh, 200, as they're doing across the thread) gives you a _real big bulls-eye_ to hit. Nobody's gonna say that a circulator steak is bad. It's the second-best way to cook a steak. :)
- gruez 5y ago>so if you take a couple readings and get a mental trajectory of when it's going to hit 115, you're likely to be wrong I just keep a thermometer in for the entire duration of the bake time. Someone in this thread posted a screenshot of them doing the same thing with some sort of bluetooth thermometer.
- burntsushi 5y agoIt's been years since I tried it. So I don't remember precisely. I'm not a good cook. :-) It was just very easy for me to overshoot it.