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Cook My Meat: heat diffusion through meat over time

up.csail.mit.edu

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

#61

Post by kevinmchugh »

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…

I don't know how to model this, but I can pretty much get this using a searzall. sous vide to desired temperature, briefly drop in ice water to lower surface temperature, then hit with a torch in bursts as desired

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

#62

Post by LoSboccacc »

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…

nitrogen free!

3cm Steak starts at 0°C

280°C and 20°C for 0:30

20°C and 280°C for 0:35

60°C and 60°C for 30:00

20°C and 20°C for 3:00

yelds 73% medium rare, 7% medium, 7% well and 13% browned

take it with a grain of salt tho because the simulator does have some ugly quantization effects, for example:

3cm Steak starts at 0°C

280°C and 20°C for 0:30

20°C and 280°C for 0:35

60°C and 60°C for 25:00

20°C and 20°C for 3:00

reducing the oven pass causes the high temperature skillet passes to burn the meat and yelds 7% charred

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

#63

Post by lmilcin »

cityiguana wrote: post #46

I'm one of the 3 MIT students (now MIT alumnae) who coded this over 5 years ago now. It's popped up around the Internet again in the past year or so, which is neat but also a little cringey, because it forces me to look at code I wrote when I was a lot newer to programming than I am now. One person commented about a better simulator that they'd developed, which I am certain exists. This simulator was developed for an…

Great work! I had a similar idea a decade ago when I wrote a calculator to solve for perfect cheesecake. The idea was to have thick New York style cheesecake with perfect texture top to bottom yet have caramelized top and bottom (no water bath cheating!)

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

#64

Post by wiz21c »

ZeWaren wrote: post #60
wiz21c wrote: post #59

Cooking the meat is cool. But, being someone of french gastronomical culture, I to to lean to Fernand Point saying : "Du beurre ! Donnez-moi du beurre ! Toujours du beurre !" (basically, butter, butter, butter). There was a recipe from G. Ramsay where it show to first sear the steak in oil, then, finish it with a bit of butter. It adds flavor and prevent the butter to burn. I also tend to use my finger to test if a s…

I threw away the finger technique, and now I use an instant thermal probe. Works 100% of the time. +1 for the beurre, but don't forget to buy more for the sauce! It's all about the sauce.

Yeah but the finger makes you look like the real deal :-)

Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think)

And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.

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

#66

Post by jtms »

dagw wrote: post #57
jtms wrote: post #4

Earlier quoted context omitted.

Sous-vide is just amazing isn’t it? I won’t cook steak any other way since I got my circulator. I have never tried the liquid nitrogen though!

I've had a Sous-vide setup for years and will use it for just about everything, except steaks. No matter what I try I cannot get results anywhere near as good as I get with a simple reverse sear.

Oh interesting... I have tried both and had the opposite experience. A steak Sous-vide to rare and then finished on an ultra hot cast iron skillet with oil, butter, fresh herbs comes out better and more consistent than the reverse sear. How long are you leaving your steaks in the water? Are you putting oil, butter, or any aromatics into the sealed bag?

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

#67

Post by jtms »

MobileVet wrote: post #52
jtms wrote: post #4

Earlier quoted context omitted.

Sous-vide is just amazing isn’t it? I won’t cook steak any other way since I got my circulator. I have never tried the liquid nitrogen though!

Yep, totally spoiled now. Can’t eat a steak at a restaurant or anyone’s house after sous-vide. I also have a great marinade that we add to the bag while it cooks. Seriously, it is ridiculous.

May I enquire about this marinade? :-)

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

#68

Post by tk75x »

wiz21c wrote: post #64
ZeWaren wrote: post #60

Earlier quoted context omitted.

I threw away the finger technique, and now I use an instant thermal probe. Works 100% of the time. +1 for the beurre, but don't forget to buy more for the sauce! It's all about the sauce.

Yeah but the finger makes you look like the real deal :-) Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think) And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.

For ~$100, you can get a sous vide machine that attaches to most pots and a set of reusable zipper bags with a valve built in and hand pump for vacuum sealing. I highly recommend trying it out as the steak and fish I have tried cooking so far all come out very tasty and well cooked.
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