Cook My Meat: heat diffusion through meat over time
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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
#2My go to site when cooking thicker than normal steaks via Sous-vide
Re: Cook My Meat: heat diffusion through meat over time
#3We built a somewhat better thermodynamic model into the Pantelligent iOS and Android apps -- i.e. user would select 1" thick steak, medium, and then we'd use the real temperature signal to adjust the cooking time.
The key fact this simulation is missing is that the outermost layer of the food quickly becomes dehydrated, at which point its thermal conductivity drops dramatically. This is good! It allows for much more uniform internal temperatures.
Edit: we did a lot of thermal simulation using my CircuitLab simulation engine (https://www.circuitlab.com/) -- circuit models for thermal simulation are common, where voltage represents temperature, and current represents heat flow. The simulation engine allows for arbitrary behavioral elements like algebraically-defined resistors, which lets you model this "outer layer dries out" behavior quickly.
Re: Cook My Meat: heat diffusion through meat over time
#4My go to site when cooking thicker than normal steaks via Sous-vide
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!
Re: Cook My Meat: heat diffusion through meat over time
#5My 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)
Re: Cook My Meat: heat diffusion through meat over time
#6My 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)
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.
Re: Cook My Meat: heat diffusion through meat over time
#7I'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...
Re: Cook My Meat: heat diffusion through meat over time
#8My go to site when cooking thicker than normal steaks via Sous-vide
Re: Cook My Meat: heat diffusion through meat over time
#9If you put a thick steak (like 50 cm) it freezes Firefox for like 4 seconds, while Chrome freezes for 1 second. Real world benchmarks :D
Re: Cook My Meat: heat diffusion through meat over time
#10I'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