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Unread 03-27-2011, 12:26 PM   #14
vhram
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Join Date: 03-02-11
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I always seared first then a secound ser when it reached 125 for 5 minutes. Last night I tried the reverse sear. I was surprised at how uncooked the meat seamed at 125, meaning limpness in the meat ( like a uncooked piece of meat ) Im use to the first sear firming up the meat. I almost thought my thermometer wasnt working right. I ended up cooking the meat a little more than normal. We really like med/rare. I will most likley just reverse sear from now on . I think the first sear is just one more step that can be omitted.
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