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Cook My Meat: heat diffusion through meat over time

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Re: Cook My Meat: heat diffusion through meat over time

#11

Post by Scaevolus »

mmanfrin wrote: post #6
jakobegger wrote: post #5

Earlier quoted context omitted.

Why do you need the site? I played around with the site, and it doesn't look like it makes a difference if you cook it sous-vide for 20 minutes or 2 hours? (I've never cooked anything sous-vide)

Sous vide needs way more than 20 minutes, but you are correct that once it's reached the target internal temp, the time doesn't much matter (beyond going too far). Typically, about 90 minutes is a good spot for almost all temps with steak, a little more if it's a thick steak.

It's quadratic. You need four times longer for a steak that's twice as thick.

Re: Cook My Meat: heat diffusion through meat over time

#13

Post by hammock »

I'm looking for a recipe that maximizes the term Net Meat Score = [(browning+med rare) - (medium+well)] while also enforcing steak=3cm, Rare=0%, Raw=0, Char=0, and steak starting at either 0C or 23C. Note that you have to let the meat rest for 10+ minutes to really let it finish (the default settings cut it off to early).

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.

Re: Cook My Meat: heat diffusion through meat over time

#15

Post by dunham »

It's not clear to me what they're using for the surface heat transfer coefficient, which I think would be different for a skillet vs sous vide. (Or even, in their case, Side 1 = skillet vs side 2 = air.) But I only have a cursory knowledge of the physics involved.

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.

https://beta.observablehq.com/@dunhamsteve/sous-vide-calcula...

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.

Re: Cook My Meat: heat diffusion through meat over time

#16

Post by khuey »

dekhn wrote: post #14

Once, Nathan Myhrvold spoke at Google about Modernist Cuisine and I asked him how to make the ultimate BBQ ribs (he won some competition). He said "sous vide, liquid nitrogen, then deep fry". Glad to see this site includes sous vide + liquid nitrogen.

This technique is sometimes called "cryo frying".

Re: Cook My Meat: heat diffusion through meat over time

#17

Post by scott00 »

hammock wrote: post #13

I'm looking for a recipe that maximizes the term Net Meat Score = [(browning+med rare) - (medium+well)] while also enforcing steak=3cm, Rare=0%, Raw=0, Char=0, and steak starting at either 0C or 23C. Note that you have to let the meat rest for 10+ minutes to really let it finish (the default settings cut it off to early). The best I have gotten under normal conditions is: Net Meat Score of 40, by doing: Steak starts…

Sous vide with no sear maximizes that: 24 hours at 57C on both sides. It yields 100% medium rare.

Re: Cook My Meat: heat diffusion through meat over time

#18

Post by n_plus_one »

QuotedForTruth wrote: post #10
thinkingkong wrote: post #7

I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of steaks at the same time. It's awesome [1] https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...

Just make your own. Or click "as text" and paste this in: 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

2 minutes of cooking for reverse sear? In practice, a 3cm steak would probably need 20-25 minutes at 100C before sear. This model seems way off at this temp range, but seems closer for sous vide.

Re: Cook My Meat: heat diffusion through meat over time

#20

Post by hirundo »

jakobegger wrote: post #5
MobileVet wrote: post #2

My go to site when cooking thicker than normal steaks via Sous-vide

Why do you need the site? I played around with the site, and it doesn't look like it makes a difference if you cook it sous-vide for 20 minutes or 2 hours? (I've never cooked anything sous-vide)

In a series of highly (un)scientific experiments the 'Sous Vide Everything' youtube channel concluded that you arguably improve the texture by cooking meat longer by sous-vide, but the flavor deteriorates. I reproduced this result at home.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

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