Quote:
Originally Posted by DuckieTigger
Thought that was the whole idea to get a SV for perfect predictable steaks? Let cook at 165°, then sear just long enough to make burn marks and pretend it came off the grill like that. The only downside is the long time to do that.
|
Yep...though my steaks are more like 129°.
SV is not a technique for quick cooking but for precise temperature control. You can get everything else ready....then just finish off your steaks so it’s easier to cook the entire meal bs trying to tine your steaks perfectly.
You can also cook tougher cuts of meat for much longer times making them tender.