Bill Cypher on Nostr: I haven't done lamb, don't have ready access to it. Beef and venison at 130f. For ...
I haven't done lamb, don't have ready access to it. Beef and venison at 130f.
For steak, nothing but meat in the bag. After you take it out of the bag, dry the surface with a towel, salt, torch, pepper and garlic in that order. The salt helps dry the surface so you get a good sear without putting as much heat into it and making it more well done. The pepper and garlic will burn if you torch them.
130f should be your lower bound for everything. Below that and you are in the temp "danger zone" the entire cook time and never kill any of the germs. There may be exceptions but it is important to know the rules so you can understand how to mitigate the risks if you choose to break them.
For steak, nothing but meat in the bag. After you take it out of the bag, dry the surface with a towel, salt, torch, pepper and garlic in that order. The salt helps dry the surface so you get a good sear without putting as much heat into it and making it more well done. The pepper and garlic will burn if you torch them.
130f should be your lower bound for everything. Below that and you are in the temp "danger zone" the entire cook time and never kill any of the germs. There may be exceptions but it is important to know the rules so you can understand how to mitigate the risks if you choose to break them.