Experience is the Best, but Hardest, but Slowest Teacher. … I really hope that I am learning from my mistakes.
I am thinking it comes down to the standards or definitions used by each country, when it comes to cooking a steak. I prefer ‘Medium-Rare’, and second choice is ‘Medium’.
It would appear that America and most Sous Vide recipes think 60oC/140oF is “Medium”. Do I have Australians reading this post ? I think the answer is to cook at 71oC/160oF, and it will give a better match for ‘Medium’ in the pictures below. Regardless of your answer, one needs to adjust the recipes to match your own tastes / expectations.
Do Sous Vide cooks rely on the ‘Sear’ to then add a crust AND then give the ‘Medium’ of 71oC/160oF that I think is correct ?
I have found many useful websites, while looking for answers.
https://chartde.blogspot.com/2018/10/beef-temp-chart.html - Heaps of charts
http://up.csail.mit.edu/science-of-cooking/home-screen.html - Calculator for cooking meats
https://pitboss-grills.com/smoke-science/basics/the-perfect-sear-and-reverse-sear - Searing vs Reverse Searing
I am also having heaps of problems trying to adjust cooking times, based on thickness of the meat.
e.g. ‘Leg of Lamb, bone-in’. Some recipes say 8 hours, others say 24 hours or more ? At what point does the meat go past tender and becomes ‘over-cooked’ ?