Quote:
Originally Posted by malcolmk14
Think underwater slowcooker. If you want medium-rare beef, you set the temperature to 138 degrees and let the meat sit in there for 2 to 24 hours (inside a vacuum-sealed bag). It's not going to overcook because the temperature never gets above 138 degrees.
You can cook fish, shellfish, vegetables, or virtually anything else that you can put inside a vacuum-sealed bag.
Absolutely you can spice the meat.
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With this method you can make the steak medium-rare the whole way through. There will be no temperature gradient because as malcolmk14 said, it's not going to overcook as the temperature of the whole steak will be at 138 degrees.