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Thread: Question about low temp cooking (sous vide, slow roast, etc.) and safety

  1. #11
    Senior Member Mucho Bocho's Avatar
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    I do that with Chickena nd Prime Rib too, but they usually either start with high heat, then decrease or start on low then sear to get maillard after.

    IN Modernist Cuisine, Nathan suggests putting a frozen steak in a screaming castiron pan, five minutes on side, then remove from castiron to another baking sheet and cooking it in a 200 degree oven for an hour hours. Comes out Medium Rare.

    It is a little disapointing that these steaks in the demo aren't frozen. DUH

    http://www.nytimes.com/video/2012/01...-myhrvold.html
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  2. #12
    Senior Member heirkb's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    I do that with Chickena nd Prime Rib too, but they usually either start with high heat, then decrease or start on low then sear to get maillard after.
    So since there is less energy in dry air, does that mean it'll just take longer but is no less safe than sous vide? (Sorry if that's a bad oversimplification, been a while since I took chem and physics courses). That's assuming that the meat stays at a certain combo of temp/time to insure safety (e.g. 15 minutes at 140F or whatever like that)

    Also: That video/technique confirmed my personal suspicion of the desire to temper meat at room temp. I know that the guys at Serious Eats did a whole thing on how negligible the effect of tempering actually is in terms of temperature (i.e. the food doesn't actually get much warmer sitting out), but I always thought that it was silly to warm the inside of something when I want it to stay relatively cool while developing a nice crust.

  3. #13

    Zwiefel's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Len, People have been doing low temp cooking since we discovered fire. Think about Crock Pots (Pots of Crock is what I call them). Anyhoo, The main difference between 140 degree air and 140 degree water. Its all about Heat capacity and specific heat. Here is a link with a pretty good diagram. Basically think about how much energy is needed to heat water, we'll water is holding onto the heat and transferrs very efficently to our foods.

    Think about putting your hand in a 200 degree oven. now think (don't try) what would happen to your hand if you put it into 200 degree water.


    http://www.usc.edu/org/cosee-west/Ja...fic%20Heat.pdf
    Right on MB! This is also a good example of the difference between heat and temp.
    Remember: You're a unique individual...just like everybody else.

  4. #14
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    The key I have found in home cooking isn't the tempering but the drying - the less mist teh exterior the better the maillard reaction, I sometime take a hair dryer to stuff in fact :- )

  5. #15

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    Yep drying does far more to improve browning. After a steak sous vide cook I often cool down then serve next day after standing on edge in the refrigerator to dry the surface out. With a pre heated cast iron or de buyer you can get a fantastic finish.

  6. #16
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by gic View Post
    The key I have found in home cooking isn't the tempering but the drying - the less mist teh exterior the better the maillard reaction, I sometime take a hair dryer to stuff in fact :- )
    That is the first convincing argument I have ever seen for a hair dryer

    Stefan

  7. #17
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    And it is the only use i have ever made of a hair dryer in my entire life :- )

    Alas, my SO does take it back from the kitchen from time to time though and she often forgets to bring it back to the kitchen after she is done :- )

  8. #18
    Senior Member Mucho Bocho's Avatar
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    Gic, thats a unique trick but sounds like a PIA. The Key to home cooking... thats a pretty large statement.

    Why don't you just pat your products dry and leave them unwrapped in refrigerator (dehydrator) for a couple of hours? Agreed that you can't acheive Maillard without removing surface moisture.
    One thing you can give and still keep...is your word.

  9. #19
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    Oh no I didn't say the hair dryer was the key, I said drying was the key :- ). I used to use paper towels in fact but i find after sous vide the liquid that forms makes the number of paper towels needed ridiculous and i don't want to put it in the fridge, I want to eat it now after it is done, teh hair dryer trick did that...

    Also it's amusing to find a personal use for a hair dryer after owning them for 30 years and never using one, no?? I only had them them for the GF...

  10. #20

    Zwiefel's Avatar
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    I always wrap my proteins in a towel for 15-30ish minutes to ensure a very dry surface for Maillard. I've gotten lots of questions about it over the years....but only about 3 people have tried it themselves and reported on it. Everyone else thinks I'm crazy...but then they say it tastes pretty good
    Remember: You're a unique individual...just like everybody else.

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