When i prep my cuts (beef) then cooked to rare, quickly bring down to 4.4 C, how can i efectively (the quickest way) bring it back to the "doneness" I wan't, rare to medium as the customer demand?
Can't find anything on that topic in the Net. I have some ideas like bringing it back ion water at the desire temperature, but I am stress with the time it could take from cold 4.4C to 60C for example...
1 Reply So Far
The quickest way is probably in the water bath, though, you might not be able to do it to order, you could have several in there at a time (assuming you are above 130 and/or they aren't in there for more than a few hours) and pull one out to sear as needed.
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