DiscoStu
Established Member
I've been longing for a Sous Vide. It's a very precise water bath that allows you to set temps to 1/10th of a degree. You can then cook steak perfectly. 56.5 is meant to be optimum. As the OP said you can't over cook it like that. However this is only for beef. Do not cook pork or chicken like this. It's safe to eat raw beef (Steak Tartare) but pork or chicken won't do you any favours so don't start cooking everything at 55 degrees!
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