Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.
Right, if you keep the water at the temp you want what you’re cooking in it, as heat transfers from the water to the food, you just heat the water a little more. Eventually, the food is entirely exactly the temp of the water, with no possibility of getting hotter, so the food can’t get overcooked even if it sits longer than necessary. Usually, you’ll quickly finish something after it’s done, like less than 1 min from sous vide to plate. It’s good when you have time to do the prep work but don’t have time just before the meal to do all the cooking, especially if you wanted to serve a lot of guests. Also, if someone likes food cooked to a certain doneness but is bad at judging it.
120 would be very low for anything other than fish, which is sometimes cooked at an even lower temperature.
Edit: not shitting on your example, just sharing.
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
I am not sure as I haven’t tried that method (seems boring to me)
Have you cooked this way? (Not trying to be obnoxious I love to talk about cooking)
Here is a guide I found https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
It looks like you want the water temperature to be near what you want tho internal temp of the meat to be at
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.
Right, if you keep the water at the temp you want what you’re cooking in it, as heat transfers from the water to the food, you just heat the water a little more. Eventually, the food is entirely exactly the temp of the water, with no possibility of getting hotter, so the food can’t get overcooked even if it sits longer than necessary. Usually, you’ll quickly finish something after it’s done, like less than 1 min from sous vide to plate. It’s good when you have time to do the prep work but don’t have time just before the meal to do all the cooking, especially if you wanted to serve a lot of guests. Also, if someone likes food cooked to a certain doneness but is bad at judging it.
Thats pretty cool. Cooking for a large number of people is a fun skill