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re: Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/6/16 at 10:42 am to Cosmo
Posted on 5/6/16 at 10:42 am to Cosmo
you guys focus too much on the time. It's all about temp and using your thermometer.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
2
Posted on 5/6/16 at 10:48 am to Motorboat
quote:
it's not that hard
Time means nothing when cooking meat. "Cook at blah blah for x minutes per pound."
quote:
225 degrees
Is a reasonable temp for a reverse sear. 275, with the variance in ovens, could easily be 325 at times.
Posted on 5/6/16 at 10:57 am to Motorboat
quote:
you guys focus too much on the time. It's all about temp and using your thermometer.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
Perfectly stated.
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