Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
w SV the selected temp is " doneness " rare , med , WellDone
overcooking w SV is time in the bath : at some point meat sometimes gets
"" mealy "" and has an un-plesant mouth feel.
if you like 120 f for a thicker steak , you will like it for the thinner steak.
the issue on the thinner steak is "" Sear Time ""
some people might chill that thinner steak
so you get the sear you are used to but do not over heat the steak ,
and change the " doneness "
w SV the selected temp is " doneness " rare , med , WellDone
overcooking w SV is time in the bath : at some point meat sometimes gets
"" mealy "" and has an un-plesant mouth feel.
if you like 120 f for a thicker steak , you will like it for the thinner steak.
the issue on the thinner steak is "" Sear Time ""
some people might chill that thinner steak
so you get the sear you are used to but to not over heat the steak ,
and change the " doneness "
