While this is really an ad for the Combustion Inc. thermometer, the science behind the two techniques is fascinating.
(36) How Many FLIPS for the Perfect Steak? - YouTube (https://www.youtube.com/watch?v=YFpnNixm5Vs)
And yes, it does discuss the new Combustion Inc thermometer. rickgregory it actually uses the thermometer inside the sous vide bag in case you are interested.
Or you can cook it my preferred way....cold on the inside, and black as hell on the outside, just like my heart. Love a black and blue. The best ones I make are with cast iron and my turkey fryer/crawfish boiler.
VERY wordy!! That video should have been a minute and a half at best!! Everyone thinks they're going to be the next media sensation , discovered diamond in the rough movie star!!
I'm realy tired of all these you tube celebrity wannabes!!
Good looking steaks though!!
This has always confused me. Technically, aren’t they both reverse sear techniques since the sear comes AFTER cooking to temp? The final crust could be made more similar, imo, if they were both seared on a flat, cast iron or ss surface.
Agree with @RIsRIs above. It’s an advertisement for Combustion Inc’s product masquerading as a food science video.
I totally agree. Reverse sear is just the method used to finish/sear after whatever method has been used to bring the meat to just under or close to the desired finish internal temp.
I vote fer : "git yer butt (not pork) up to a Fire and cook em. Work at it." It’s called cookin. Who gives a rip about the "up to temp" thing . Git close or far away, sear em to temp, yessir!
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