Water bath question

[Samo154]

Quick question!

Is there a difference or benefit for cooking meat (sirloin for example) in a water bath at 56c for an hour or two or cooking it in a water bath at 62c and probing the meat and taking it out at 56c

Thx

Edited September 22, 2014 by Samo154 (log)

[cdh]

The advantage of cooking a tougher cut of meat at the final doneness temp for a long time is that it permits the collagen to gelatin reaction to keep on going and break down the stuff that makes the meat tough.  If you don't want that, then cooking until it just hits temp is fine... but it sort of defeats the purpose of the water bath technique.

[rotuts]

by 'water bath' do you mean vac-sealed in plastic then in the water bath ?

 

I assume Vac's

 

what kind of meat ?  tender ?  Expensive True Prime ?

 

I personally dont do the 'overshoot' SousVide.  some do.   Im not in that big of a hurry which the over shoot helps you out with.

 

for for me : no over shoot.

[rotuts]

""   defeats the purpose of the water bath technique  ""

 

perhaps for tough.  but for tender big time prime, all you really are doing is bring up the meat to your final desired " done-ness"

 

then doing the fiddle Faddle about the browning.

 

thats not to say that carefully trimmed super prime can not benefit from a careful trim and then some butcher sting around the

 

equator after you Fine Knife Skills have removed the tough outer bits.

 

I sued to to this all time time, pre and post SV revolutions.

[gfweb]

Cooking higher than the desired temp will overcook the outer parts of the meat to some degree.

[weedy]

an oven cooks at a much higher than the final or 'desired' internal food  temp, so it's relatively quick, but, as already said, 'overcooks' the outer layers so that the inner layer hits finish temp

 

you can certainly use a sous vide bath that way, but why WOULD you?

[btbyrd]

Cooking sous vide in a bath that's set to a temperature higher than the target core temperature of the finished product is called "Delta-T" cooking. As others have mentioned, using this method produces a temperature gradient in the finished product, with the outer sections of the meat cooked to a higher temperature than the core. Sometimes this is desirable; a lot of people prefer to cook fish this way. But it's a more demanding method in terms of time management; there's no room for error. If you don't pull the product at the right time, the whole thing will be overcooked.

[Samo154]

Thanks for your help guys