Its the exact same concept as reverse searing.
Same concept not same results.
all your missing is the smokey flavor of the charcoal, and all your gaining is perfect doneness all the way through and some sogginess.
FTFY
You've only tried it once, how would you know?
Join kosher sous vide on Facebook. Hella ton of knowledge there. Right @usbdadude? Sear after cook then back in bag and water till ready to eat. Couple hours extra won't kill it-1Sousbvide followed by roaring sear is so much better. Correct. In general most of the sous vide time is. Ot about getting the temp but getting the consistency. Weight. Steak rule is an hour plus an hour per inch of thicknessSousbvide general rule is nothing in the bag except salt and maybe pepper. Can have weird flavors. London broil (fake name btw) is usually about 131x8 to 12The steak I'd do the 1 hour plus 1 hour per inch:
I did it more then once, tried with different cuts. The pros are for sure end to end perfection with rareness. The cons for me is it doesn’t have that deep flavor profile, and I found the texture to be off it wasn’t mushy just wasn’t right and I didn’t like it.
Sorry, thought you said up-thread that you only tried it once. Personally I'll take the trade off of a losing some of the smoke/wood flavor for a perfect end to end doneness.
Don’t remember it was Long time ago. I followed the directions on chef...
Also, sv is the only way an immunocompromised, pregnant, or nursing woman can safely have medium rare meat
??
Same with eggs
What temp should I put a London broil? Time?