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Reverse sear question
Posted on 6/12/16 at 10:29 am
Posted on 6/12/16 at 10:29 am
Doing a whole tenderloin butt (3 lbs) on short notice. Taken out of freezer this morning, and it's still somewhat frozen in center. Can I put this in the oven?? Maybe lower the oven temp?
2
Posted on 6/12/16 at 11:39 am to WhoDatMatt
Personally I would make sure it was completely defrosted if I were cooking something that big.
Posted on 6/12/16 at 2:00 pm to WhoDatMatt
This would be perfect to sous vide if you have access to one.
If you put it in the oven frozen you will over cook the exterior before the center comes to temp.
What about cutting it into steaks, defrosting them in a water bath and then reverse sear?
If you put it in the oven frozen you will over cook the exterior before the center comes to temp.
What about cutting it into steaks, defrosting them in a water bath and then reverse sear?
Posted on 6/12/16 at 2:44 pm to ruzil
Allowed the center to reach 50 degrees before cooking. I waited longer than I wanted, but it came out great. Thanks for replies.
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