Re: Sous vide
Quote:
Originally Posted by jonumberone
I'd prefer to use the method Peter mentioned.
Using Adam's method won't cook the steak any more, like he said, but the extra time could impact the texture.
Especially if other things start to take longer, or guests arrive latter than planned.
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True.
But I wouldn't think 2 hours would have an impact on texture. He could leave the medium steak out for the first 30 minutes and toss it back in with the medium rare for the last 30 minutes.
The method I mentioned may or may not be the best. But it IS the easiest.
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