A little help please...
I cooked a NY strip loin at 130 F/ 1.5 hours and it came out beautifully. I tried cooking a bavette steak using the same temperature/time, and it came out chewy and flavourless.
Afterwards, I read online that some people extend the cooking time to 24-48 hours for tougher cuts of meat, but isn't that beyond the "safe window" for cooking, so to speak? What would be the ideal temperature/time for medium-rare on tougher cuts like bavette/flap, flank, flat iron, etc.? Or are these cuts best cooked over the grill?
And while I'm here, is it really necessary to sear before SV cooking? I always have, just curious...
I cooked a NY strip loin at 130 F/ 1.5 hours and it came out beautifully. I tried cooking a bavette steak using the same temperature/time, and it came out chewy and flavourless.
Afterwards, I read online that some people extend the cooking time to 24-48 hours for tougher cuts of meat, but isn't that beyond the "safe window" for cooking, so to speak? What would be the ideal temperature/time for medium-rare on tougher cuts like bavette/flap, flank, flat iron, etc.? Or are these cuts best cooked over the grill?
And while I'm here, is it really necessary to sear before SV cooking? I always have, just curious...