Tag Info

New answers tagged

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 ...


-1

In my marinades i use soy sauce lime or lemon and rice wine vinegar with sesame oil and Korean sweet and spicy sauce and sesame ginger mix in a heafty zipper locking bag and drain out as much air as possible and it holds up to a good week before the meat gets a off putting color


0

I buy outside skirt steaks for my restaurant and they are more flavorful, tender and expensive. They are more forgiving than inside skirts. If you over cook an inside skirt more than med rare it is leather. I have yet to find outside Skirt steaks in grocery stores. As of 6/29/15 21-28 day aged choice certified angus beef outside skirts are going for around ...



Top 50 recent answers are included