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April 26, 2016 at 9:36 pm #10248
quote Dr ROK” post=8197:
You can also sous vide using a simple beer cooler. My tap water is actually 140 F, so I can just fill a beer cooler with hot water from my tap, throw the steaks (bagged of course) into the cooler and check what the temp is after the cold meat is introduced. Add boiling water to bring up to desired temp, if necessary, and shut lid, and wait an hour or two.
Very true, but may I add that according to sous vide cookbooks 140º water will mean steaks cooked to medium. 131º is recognized for rare. Personally nothing worse than aging some meat for 45 days only to then cook it into shoe leather, but to each his own. BTW the red in rare is not blood! Ron