• cubism_pitta@lemmy.world
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      2 days ago

      Thats the concept of Sous Vide.

      You essentially vacuum seal the meat in a bag and then stick in water thats at 120F (just an example) and let it get its internal temp up to match

      You typically finish it with a sear. Some restaurants do this pretty heavily as it makes achieving consistency stupid simple.

    • ragebutt@lemmy.dbzer0.com
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      2 days ago

      This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved

      Thus things like pasteurized milk, eggs, and sous vide.

      Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book