- 10 Ιουν 2016, 11:03
#266007
mjacob έγραψε:rx8_drifter έγραψε:τί εννοείς? Τα steaks σε σακούλες τα βάζεις μέσα στο νερό, αφού τους αφαιρέσεις τον αέρα.
Το καλό με το νερό είναι ότι εχεις μεγαλύτερη θερμοχωρητικότητα, καλύτερο έλεγχο της θερμοκρασίας οπότε και καλύτερη κατανομή πάνω στο φαγητό
Δεν καταλαβαίνω τι λες. Χέστο :p
νταξ, δεν έχουμε κι απαιτήσεις απο "μηχανικούς"
At this point, the entire steak is at our desired final temperature - from edge to center to edge. Unlike other cooking techniques, there is no noticeable temperature gradient. When you grill a steak, the meat is placed over an extremely hot heat source and the outside layer of meat reaches temperatures in excess of 175°C (350°F). Under that layer is a layer of extremely well-done beef (much greater than 70°C/160°F which looks like grayish colored beef and is dry and chewy) which gradually becomes well-done, medium-well, then medium, and, finally (if the steak was flipped at the right time and pulled from the grill at the right time), a center which is medium-rare. If you like your steak medium-rare, then grilling a steak over high heat really doesn't produce much medium-rare beef. So, many techniques have been created to solve this problem - the two that work the best for me is to sear the outside of the steak (since the brown exterior is very flavorful and desirable) and move it onto a cooler (but still warm) part of the grill or placing the steak into an oven (even though the temperature of the oven is relatively high compared to the target temperature,
air is a really inefficient conductor so heat transfers slowly into the meat providing more even cooking than a hot grill would have). This minimizes the amount of well-done beef in the medium-rare steak. Sous vide gives us an easy alternative to the oven, because, since we set the temperature of the water bath to the final internal temperature of the steak, it is impossible for the steak to overcook to medium-well or well-done. In fact, we can leave the steak at 55°C (131°F) for hours without being able to detect a difference in taste, texture, or flavor.
θεωρητικά αν αφήσεις μια μπριζόλα σε ένα φούρνο (και να καταφέρεις να κρατήσεις με αέρα σταθερή θερμοκρασία 55) μπορεί να έχεις περίπου το ίδιο αποτέλεσμα
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Σίγουρα είναι μελετημένο, αλλά δεν ξέρω... 
