Echinosum
Posts: 604
Joined: 1/28/2021 From: Buckinghamshire, UK Status: offline
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quote:
ORIGINAL: WineGuyCO Zero chance. My Ooni gets to 950 degrees F and if I wanted could cook a steak in it but don’t need to cook a steak that hot. Nor am I interested in a $3500 anything. Seems just another high priced gimmick. I have discovered that I want the interior of my steak to get to 58C. Not 55C, that's too uncooked and tough and bloody for me. Not 61C, that's overcooked. Achieving that on a grill or in a frying pan is a skill that is beyond me. I learned that number from cooking steak sous-vide at various temperatures. And realising how difficult it would be for me to have the judgement to cook it just right like that is why I will continue to cook my steak sous-vide, and sear it in the pan after. Even those of you who would like their interior steak to be cooked to a lower or higher temperature than I like it, you have the same issue. It's very difficult to cook it to just that right temperature on a grill or pan. It's a difficult judgement when it will be just right. And probably even more difficult on a very high temperature grill or pan, as it will cook much faster and probably now the difference between undercooked and overcooked in the middle is a very small number of seconds. I suspect that if I could sear my sous-vide cooked steak at a very high temperature and very briefly, that would be good. But if I was to get some very high temperature device, my priority would be a pizza oven. I make pizza regularly, but eat steak on only a handful of occasions in the year. My sous-vide technique is something I've not read in a book - I use multiple temperatures. I put steak in 56 C and leave it for 4-8 hours, and then turn it up to 58 C for just the last hour. Because I want the tenderisation that comes from a more extended period of being at temperature. But not the kind of over-tenderisation that comes from an extended period at 58 C. While also wanting the degree of done-ness that comes from the interior being at 58C. That is also my technique with leg of lamb, haunch of venison, etc. Venison - at least from the small kinds of deer we get locally - is very tender and turns to paste remarkably quickly with any prolonged time at just 58C. I've also had that with leg of lamb. But I might give that nearer 2 hours at 58 to finish it off.
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A discriminating palate can be a curse.
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