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gfweb

gfweb

In an earlier post I suggested SV at 130 for pork T loin. That was a mistake.

 

130 is the stove-top/oven temp to pull a pork T-loin after which it rests and comes up to around 135.

 

I find that I like the texture of my beef steak when it is cooked SV a little higher than the broiler target temp. I think this is because broiled/roasted steaks have a rim of well-done meat around a core of MR. SV gives you the whole thing at MR and the texture is mushier than my mouth is ready for even with searing. So if I want MR tasting strip steak I'll SV it to 135 when I would roast it to 125 or so (followed by a rest)

gfweb

gfweb

In an earlier post I suggested SV at 130 for pork T loin. That was a mistake.

 

130 is the stove-top/oven temp to pull a T-loin after which it rests and comes up to around 135.

 

I find that I like the texture of my beef steak when it is cooked SV a little higher than the broiler target temp. I think this is because broiled/roasted steaks have a rim of well-done meat around a core of MR. SV gives you the whole thing at MR and the texture is mushier than my mouth is ready for even with searing. So if I want MR tasting strip steak I'll SV it to 135 when I would roast it to 125 or so (followed by a rest)

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