The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Hot tubbing steaks (definition thereof) › Re:Hot tubbing steaks (definition thereof)
February 6, 2012 at 4:34 am #5575
For someone who is interested in the Guru, it has a ramping program that reduces the chamber temperature as the meat temperature approaches the set point. This is really handy for roasts.
That is really a neat feature, though people may not understand what ramping means. The best explanation is you are driving on the expressway at 70 mph and decide to take an off ramp which you know will have a stop sign at the end. Soooo what do you do? You start to apply the brakes where and after getting off so as to slow down before reaching the stop sign vs. driving 70 mph and slamming on to come to a screeching halt. The guru does the same “ramping” as it nears your set temperature level.