One person commented about a better simulator that they'd developed, which I am certain exists. This simulator was developed for an EdX class called the Science of Cooking. Although we tested it and found it to be largely accurate (in one of the more delicious code testing sessions I've ever attended), it was designed primarily to illustrate the various reactions that occur at the molecular level, rather than to provide actual cooking guidance.
If anyone wants to take a look at the source code, here is the original git repo: https://github.com/laurabreiman/science-of-cooking. Cheers everyone!
The key fact this simulation is missing is that the outermost layer of the food quickly becomes dehydrated, at which point its thermal conductivity drops dramatically. This is good! It allows for much more uniform internal temperatures.
Edit: we did a lot of thermal simulation using my CircuitLab simulation engine (https://www.circuitlab.com/) -- circuit models for thermal simulation are common, where voltage represents temperature, and current represents heat flow. The simulation engine allows for arbitrary behavioral elements like algebraically-defined resistors, which lets you model this "outer layer dries out" behavior quickly.
(The "meat" flips in the middle when it disappears for a frame)
3cm Steak starts at 23°C
110°C and 110°C for 2:00
23°C and 230°C for 0:15
230°C and 23°C for 0:15
23°C and 23°C for 20:00
Temperature and Timing for Reverse-Seared Steak
For 1 1/2–Inch Steaks in a 250°F (120°C) Oven
Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven
Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
I will say that sous vide steaks make good camping food. I get vacuum sealed ones, cook 'em in the bag, toss 'em in my cooler and when it comes time, they can be dried with a few paper towels that then get tossed in the fire, some salt and pepper, and put a steak on a spit like a marshmallow.
Serious Eats is the hacker news for cooking.
They are still tender but with A bit of toothiness left.
It's funny you mentioned that because the other point Mhyrvold and I discussed was using aluminum foil to tightly wrap the ribs during cooking- eliminating the water vapor that forms around the meat, which contributed to barbeque stall. Should speed up cooking without negatively affecting the results by 2-3 hours.
Foiling them locks in the moisture. It absolutely doesn't eliminate it.
6 hours, low and slow. Or its not passable as BBQ
(basically, butter, butter, butter).
There was a recipe from G. Ramsay where it show to first sear the steak in oil, then, finish it with a bit of butter. It adds flavor and prevent the butter to burn.
I also tend to use my finger to test if a steak is fine. I'm no expert, but it works 80% of the time (to get a good steak). Now I must admit that sous-vide gives a lot more control and helps to reach the medium cook on a much wider part of the meat.
+1 for the beurre, but don't forget to buy more for the sauce!
It's all about the sauce.
Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think)
And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.
For the sous vide case, I've tried implementing Douglas Baldwin's model on Observable. It seems to match the "SousVideDash" results, but this is my first foray into solving PDEs, so use with caution.
If anyone here does know the physics / math, I'd like more details on the $\beta$ "geometric factor" that Baldwin uses. I couldn't find mention of it in books and wonder if it is something you derive (say transforming coordinate systems) or something determined experimentally.
I also have a great marinade that we add to the bag while it cooks. Seriously, it is ridiculous.
Typically, about 90 minutes is a good spot for almost all temps with steak, a little more if it's a thick steak.
Prob a second model for bone-in cuts.
The best I have gotten under normal conditions is: Net Meat Score of 40, by doing:
Steak starts at 0C, 3:20 @190C , flip, 1:40 @190C. Yields 17% brown, 23% well, 7% medium and 53% med rare.
Chose 190C because olive oil. Interested if anyone has found something better.
3cm Steak starts at 0°C
280°C and 20°C for 0:30
20°C and 280°C for 0:35
60°C and 60°C for 30:00
20°C and 20°C for 3:00
yelds 73% medium rare, 7% medium, 7% well and 13% browned
take it with a grain of salt tho because the simulator does have some ugly quantization effects, for example:
60°C and 60°C for 25:00
reducing the oven pass causes the high temperature skillet passes to burn the meat and yelds 7% charred
I usually "sous vide" at a lower temp and then finish with a weed burning torch (aka flame thrower). I find using a large and very hot flame is necessary to get that crisp outside without overcooking it. The handheld chef torches don't get enough searing to cooking ratio.
Fat and connective tissue is another factor that makes things interesting. What's the best technique to soften up the fat and connective tissue without denaturing the protein?
After I put my chicken, I just see all the water come out and the chicken starts boiling in the pan :(
If it was previously frozen, and not thawed out this might be the problem.
Maybe you are "crowding" the pan? When you put too much protein in the pan too close together, the meat steams instead of searing. It needs space for the moisture to air out.
Or you might have lots of surface moisture. Based on your scant description, I'm guessing this might be your issue.
Regardless, try this next time:
- line a flat plate with paper towels
- take your protein out of the packaging, and pat dry on all sides with other paper towels
- place protein on the lined plate
- turn over and replace towels after 12 or so hours. to avoid this, and the lining, you can put the protein on a rack with a towel underneath so air can circulate under the meat
- put back in your fridge overnight on lowest shelf, uncovered (fridge is a very dry environment)
- next day, surface should be very dry
- take protein out 45 minutes before cooking it
- super hot pan + high smoke point oil + don't crowd it + dry protein surface == nicely seared
note: super hot + nonstick is toxic. use cast iron, or stainless that works with induction. induction should get hot enough to sear at 500-700 degrees
Pre-heat your pan. As your pan heats, toss some water droplets into the pan. Once they immediately form beads and roll around the pan like crazy, your pan is hot enough. But don't let it get too much hotter; if the water droplets disappear in <3 seconds, it's too hot. Pat your slightly-chilled or room-temperature chicken dry with paper towels before putting it down; excess water will prevent the sear, pull moisture out, and boil the chicken. And don't crowd the chicken in the pan, or the close proximity of escaping water vapor will steam the chicken. You can also try adding a light coat of oil to the dry chicken.
I wonder if it's because "-273 C = 0 kelvin = absolute zero" which was coded as a simple check on the field > -273 without units
Sally: Yeah, but did you check for regressions in the thick steak benchmark?