Photo of your dinner (Vol 3)
Discussion
number2 said:
I've made some mistakes in the past. Depending on how cooked you want it - and the accuracy of the thermometer - try 55c internal for medium rare before you sear as suggested above. At 58c you're close to a medium which is on its way to 'over-cooked' already.
Thank you. I guess my thermometer's temperature recommendations are way off!matrignano said:
Thank you. I guess my thermometer's temperature recommendations are way off!
No problem. This reflects my experience: https://blog.thermoworks.com/beef/steak-temps-gett...matrignano said:
I reverse seared a 1kg cote de boeuf yesterday.
Fan Oven at 70c for a couple of hours until internal temp reached 58c, then I seared it about 3 minutes per side. it came out wayyyyy too done.
My meat thermometer recommended 60c internal temp for rare beef so that is obviously not correct...
What internal temp should I am for, pre sear, for medium rare please?
After pulling a 400g steak out of the oven, I'd expect it to continue to gain 3-4deg while resting. A larger piece of meat will gain a little more due to its size.Fan Oven at 70c for a couple of hours until internal temp reached 58c, then I seared it about 3 minutes per side. it came out wayyyyy too done.
My meat thermometer recommended 60c internal temp for rare beef so that is obviously not correct...
What internal temp should I am for, pre sear, for medium rare please?
A medium-rare steak should be around 55deg internal once rested, so I'll typically pull mine at just over 50deg and rest for 5-10min (not reverse sear - just good old sear and warm through).
You pulled yours at almost medium, it would have naturally risen to medium (overcooked for a cote) if left alone. You then cooked it for a further 6min in a hot pan, which probably pushed it above medium towards well-done.
If you're intent on a reverse-sear, then you definitely need to be pulling at a lower temperature closer to 50deg.
If you're not wedded to that approach, you'll have much more margin for error if you sear/baste in a nuclear pan then warm in a 100deg oven (checking temps every 5min after 15min) until you're at just over 50deg. Then pull and rest for 5-10min, and you should be at medium-rare.
Probably one for the steak thread, but I don't get much carry-over cooking from the slow-cook part of the reverse-sear. Primarily because temperatures are so low on the cook, and secondly I don't cover the steak before searing.
Carry-over cooking is more prominent if left to rest after searing, as the external temp of the steak is much hotter. Resting at this stage is unnecessary in my view, as it's already rested between slow cook and sear.
Experiment and do what what works for you.
Carry-over cooking is more prominent if left to rest after searing, as the external temp of the steak is much hotter. Resting at this stage is unnecessary in my view, as it's already rested between slow cook and sear.
Experiment and do what what works for you.
craigjm said:
SVX said:
I need to get a potjie pot. I fancy an oxtail and red wine potjie Melman Giraffe said:
Fogey's Railway House Restaurant, Muizenberg serve a seafood Potjie, its amazing. Not sure the restaurant is still there, we used to pop in on the way back from Boulders beach on the train. Good times
If you're talking about the place in the old railway station its been gone a whilecraigjm said:
Melman Giraffe said:
Fogey's Railway House Restaurant, Muizenberg serve a seafood Potjie, its amazing. Not sure the restaurant is still there, we used to pop in on the way back from Boulders beach on the train. Good times
If you're talking about the place in the old railway station its been gone a whileMelman Giraffe said:
craigjm said:
Melman Giraffe said:
Fogey's Railway House Restaurant, Muizenberg serve a seafood Potjie, its amazing. Not sure the restaurant is still there, we used to pop in on the way back from Boulders beach on the train. Good times
If you're talking about the place in the old railway station its been gone a while
The Spruce Goose]reshamst said:
My toad in the hole didn’t rise properly /quote]
Was the oil hot?
The oil had been in the oven at 200c for 15 mins on its own, then 15 mins with sausages in, so should have been. But it didn’t sizzle like normal. Used a ceramic rather than metal tray, maybe that? Was the oil hot?
Greshamst said:
The oil had been in the oven at 200c for 15 mins on its own, then 15 mins with sausages in, so should have been. But it didn’t sizzle like normal. Used a ceramic rather than metal tray, maybe that?
sounds like it, as well, I always let batter sit for a bit before using.
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