This is an interesting method. TL;DW – start your water bath 20 F hotter than your final protein temp, check the surface temp of the meat, when it’s 5 F hotter than your final temp drop the water bath to your final temp, throw some ice in, and let it cook through.
He shows a 30-minute perfectly cooked sous vide steak with this technique. More work, but might be worth it to speed up weeknight dinners.
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This is an interesting method. TL;DW – start your water bath 20 F hotter than your final protein temp, check the surface temp of the meat, when it’s 5 F hotter than your final temp drop the water bath to your final temp, throw some ice in, and let it cook through.
He shows a 30-minute perfectly cooked sous vide steak with this technique. More work, but might be worth it to speed up weeknight dinners.