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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

#21

Post by QuotedForTruth »

n_plus_one wrote: post #18
QuotedForTruth wrote: post #10

Earlier quoted context omitted.

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.

Yeah I just flipped the sear then cook low and then adjusted it to medium rare. It seemed short to me too.

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

#22

Post by dzhiurgis »

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.

I've certainly overcooked more than a few steaks due to cooking too long, not too hot. Also, it seems it sometimes depends on meat quality (not just the cut). Or maybe it was the sear that I tend to overdo.

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

#23

Post by ThomPete »

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...

Yeah great tip.

Btw:

Serious Eats is the hacker news for cooking.

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

#25

Post by th0ma5 »

groestl wrote: post #19
MobileVet wrote: post #2

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

With sous-vide, I'm always wondering a little bit about food safety (BPA and friends). Is there any reason to be concerned or is it just FUD?

This link gets into food safety aspects. Sous-vide is technically a pasteurization process in a way. http://www.douglasbaldwin.com/sous-vide.html

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

#26

Post by btrettel »

dunham wrote: post #15

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 f…

Fluid dynamicist here. The $\beta$ notation appears to be a convenient way to write the Laplacian assuming that the temperature is homogeneous in the angular direction. The values are exact for certain coordinate systems.

https://en.wikipedia.org/wiki/Laplace_operator#Three_dimensi...

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

#28

Post by [deleted] »

ThomPete wrote: post #23
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...

Yeah great tip. Btw: Serious Eats is the hacker news for cooking.

[deleted]

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

#30

Post by menage »

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.

For tender cuts of meat (like a good steak) it might be true that temperature is what matters. But cooking sous vide for 12-24 hours can turn a tough cut into incredibly tender juicy meat - the connective tissue needs time as well as temperature to break down.
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