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Old 07-16-2013, 04:26 PM   #31
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Originally Posted by Rob Babcock View Post
If you don't mind that it's kind of technical/egg-heady, check out Dr. Doug Baldwin's Sous Vide site. There's a ton of great info, most of it pretty accessible. He book is fantastic and the charts take a lot of the math out of it. There's very solid science behind sous vide cooking; it's been widely used for around 40 years. It was initially pioneered to prevent cooking loss when cooking faux gras and was later adapted to airline meals in France. Chipotle Mexican Grill prepares their meat sous vide in a central location and ships it to the stores.

Yeah, Science! But it feels like sorcery!
Cool, thanks, Rob. Looks interesting.
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Old 05-25-2014, 10:05 AM   #32
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looks amazing
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Old 05-25-2014, 10:26 AM   #33
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I read/looked back over this thread. An observation: both Rob's and Powerplantop's burgers look perfectly cooked, well seared but sort of dry. I don't see juices running out of the meat as I would expect for a burger cooked to this doneness level.
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Old 05-25-2014, 12:48 PM   #34
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Originally Posted by Andy M. View Post
I read/looked back over this thread. An observation: both Rob's and Powerplantop's burgers look perfectly cooked, well seared but sort of dry. I don't see juices running out of the meat as I would expect for a burger cooked to this doneness level.
Rob explained that in the first post. The explanation was hiding between the pix.

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...

Here it is cut in half so you can see the center. As rare as it looks in the picture, it hardly bled at all. Again, sv seems to combine cooking and resting. Plus the heat is low enough that the proteins don't keratinize to the point where all the juice is squeezed out. ...
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Old 05-25-2014, 12:53 PM   #35
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Thanks TL.
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Hamburger cooked sous vide (with pics) I finally managed to hold off the snarfing long enough to get out the camera! :rofl: Here's a couple pics of tonite's burger. It was prepared sous vide at 133 degrees F for three hours. I then dried it with a paper towel and gave it a quick sear with my Iwatani torch. It then went under the oven broiler for about 45 seconds per side. Here's a picture of it before cutting. I mixed some stone ground mustard, mayo, and horseradish with minced scallions and shallots. I topped with aged white cheddar and melted the cheese a bit with my Iwatani. [URL="http://img850.imageshack.us/i/svburger3.jpg/"][IMG]http://img850.imageshack.us/img850/3528/svburger3.jpg[/IMG][/URL] Here it is cut in half so you can see the center. As rare as it looks in the picture, it hardly bled at all. Again, sv seems to combine cooking and resting. Plus the heat is low enough that the proteins don't keratinize to the point where all the juice is squeezed out.:chef: [URL="http://img847.imageshack.us/i/svburgercut2.jpg/"][IMG]http://img847.imageshack.us/img847/5913/svburgercut2.jpg[/IMG][/URL] 3 stars 1 reviews
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