5 ms·
Lets see what Cook My Meat says about it http://up.csail.mit.edu/science-of-cooking/ http://up.csail.mit.edu/science-of-cooking/ 3cm Steak starts at 72°F
by shagie 5y ago
Lets see what Cook My Meat says about it
http://up.csail.mit.edu/science-of-cooking/ http://up.csail.mit.edu/science-of-cooking/
3cm Steak starts at 72°F
250°F and 250°F for 20:00
72°F and 300°F for 4:00
300°F and 72°F for 4:00
72°F and 72°F for 5:00
Prior to searing, 250F at a 3cm thick steak takes 17 minutes to get to an internal temperature of 200°F.
The transition from medium to well at the innermost part takes place at just over 10m when cooking at 250°F for the 3cm steak.
If, however, the steak is 5cm thick, that the 115°F in the inner part isn't until 16m.
Your method may need to be adjusted for the size of the cut, though if you're ordering the same thing it probably does work for you.
- na85 5y agoOnly chumps eschew an in-oven thermometer. Why rely on calculated estimates when you can just measure the internal temp?
- shagie 5y agoMostly because you can run experiments on simulation to see "how much does it change if I do..." The difference between a 5cm thick and a 3cm thick was rather surprising to me that it changed it that much for what a 250°F cooking does for some duration. It also provides a "cooking for 70 minutes says it should be X in simulation while the oven is providing Y" that something is off between the simulation and (unmeasured) reality and one of the assumptions of either the simulation or reality is off.
- curiousgal 5y agomixing cm and F is evil.
- Jedd 5y agoTFA blithely mixed F and grams. I guess we should be happy the North Americans are slowly catching up with the rest of the world.
- papito 5y agoThis guy gets it.
- shagie 5y agoThe thickness appears to be constrained to measurements in cm. The thread was working in °F - so I kept the same units as the thread where possible.