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6

I completely agree with recommendations by Jefromi and Jolenealaska. "Medium rare" is not an exact science, and everyone's individual preferences will vary a bit. Also, keep in mind that 1-degree precision is arbitrary. You say your sous vide device can cook at an "exact temperature," but what does "exact" mean? Surely, I think most of us would agree ...


9

You're finding a range of answers because there is a range of answers. Medium rare is not a precisely defined term. Asking for a temperature down to the degree for is kind of like asking how much a pinch of salt should weigh, to the tenth of a gram. Even if you assume everyone agrees on a single definition, it'll still be a range. We have just a handful of ...


10

130F (49C) works great. That brings it to the very bottom of the "medium-rare scale", allowing you to sear before presentation without overcooking. Although, I have to tell you, filet mignon is kind of a waste with sous vide. Not that it won't be great, but a much less expensive cut can be cooked at that temperature much longer and give you amazingly tender ...


0

WOW! I went out and bought the $29.99 Greenwood Propane Torch from Harbor Freight. I connected it to a 20 lb propane tank and lit it. STAND BACK! That's like searing with a jet engine! Might be a little over-kill but it blasts an almost invisible blue flame. It will definitely sear a steak quick. However, I have read that the fuel taste comes from too hot of ...



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