Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On 2025-02-23 12:40 p.m., Jill McQuown wrote:

On 2/23/2025 9:54 AM, Cindy Hamilton wrote:

On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:

>

Which is the entire point.  If you want your leg of lamb to be
130 F, you set the water temperature to 130 F.  Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.
>
>

I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for). 
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link.  It was an FYI, not a
recommendation.
 

Yes, I had complained about it being difficult to get a leg of lamb to
be properly cook. I like them pink, verging in red.... not raw and not
grey.  I thought I had made it pretty clear that I understood that the
sous vide method will heat the meat up to the temperature of the water.I
didn't go into details about the thermodynamics. If you want the meat to
be 135 you set the equipment for 135 and eventually the heat with
transfer from the water to the meat.
>
That being said, one of my concerns would be the extended time where the
meat is in the optimal temperature range for a bacterial explosion.