× Didn't find what you were looking for? Ask a question
Top Posters
Since Sunday
w
5
a
3
j
2
a
2
t
2
u
2
r
2
j
2
j
2
l
2
d
2
y
2
New Topic  
UnlceTony UnlceTony
wrote...
Posts: 1184
Rep: 0 0
7 years ago
Explain why sous vide cooking uses different temperatures for the water bath for beef.
Read 62 times
1 Reply

Related Topics

Replies
wrote...
7 years ago
The temperature range for the water bath is 51˚C to 90˚C. Tougher cuts, such as short ribs are cooked at 60˚C to dissolve the connective tissue while allowing for a long time to promote tenderness. Rare beef tenderloin is cooked at 51˚C to ensure it is rare throughout and not overcooked. The surface can be seared at service time to achieve caramelization.
New Topic      
Explore
Post your homework questions and get free online help from our incredible volunteers
  1266 People Browsing
Related Images
  
 8791
  
 1889
  
 5598
Your Opinion
Where do you get your textbooks?
Votes: 447

Previous poll results: Do you believe in global warming?