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Started By
Message
re: Spin Off. Sous Vide
Posted on 9/14/16 at 9:31 am to BottomlandBrew
Posted on 9/14/16 at 9:31 am to BottomlandBrew
quote:
I dump out my hot water and replace it with cool tap water and let it sit for 5-10 minutes to take some of the heat away from the outside of the meat.
What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?
I ask not to be a pain in the arse, but to understand.
2
Posted on 9/14/16 at 11:27 am to ruzil
quote:
What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?
Helps me prevent overcooking when searing.
Posted on 9/15/16 at 9:33 am to ruzil
quote:I do the same thing for the same reason, to prevent overcooking when searing. When I take something already cooked out of the freezer, I'll bring it up to just 115 degrees or so.
What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?
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