OK - that's not a fair question because all my friends would shout YES! without hesitation.
Why reverse sear instead of front sear? Here's what I'm thinking:
Sear right out of the refrigerator or freezer.
Shock in an ice bath to stop the cooking - bagged of course
Cook low using a leave in thermometer until the correct temp is reached
Serve and eat
This would eliminate guessing when to take the meat from low to warp 10 and since you are now cooking low, it would be easier to hit your temp.
What am I missing? I do see the need for an extensive testing period.
Why reverse sear instead of front sear? Here's what I'm thinking:
Sear right out of the refrigerator or freezer.
Shock in an ice bath to stop the cooking - bagged of course
Cook low using a leave in thermometer until the correct temp is reached
Serve and eat
This would eliminate guessing when to take the meat from low to warp 10 and since you are now cooking low, it would be easier to hit your temp.
What am I missing? I do see the need for an extensive testing period.
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