Comment on Cook My Meat: heat diffusion through meat over timeparentComments−scott007ySous vide with no sear maximizes that: 24 hours at 57C on both sides. It yields 100% medium rare.−hammock7yFair, but I was looking for a crust :)
Comments
Sous vide with no sear maximizes that: 24 hours at 57C on both sides. It yields 100% medium rare.
Fair, but I was looking for a crust :)