Quote:
Originally Posted by El Diablo
Brian,
That 5000 degree seared steak with no gray band is raw in the middle, though.
Take your thought all the way to sous-viding a steak at say 130. That’s one extreme, low and slow. Completely even all the way through.
The other extreme is searing at high heat until the center reaches 130. Burned on the outside, well done big gray band, medium rare at very center.
Now think about the range of cooking temps/times between those two extremes.
Hope you are happy to know that I spent the last two days reading up more on malliard reaction vs. caramelization and thermodynamics*.
I learned that I don't even malliard. I just caramelize.**
I'm still thoroughly confused about the Ducasse method (specifically that lower temp might work better), but I'm fairly convinced that this is due to my almost religious belief in the reverse sear.
*This article was completely unhelpful:
https://www.researchgate.net/publica...issue_Swelling
**I also learned (and this was 1.5 of the 2 days) that "carmalized" isn't spelled that way