I’m a medium well enjoyer, but bud, the only reason meat should be this color is if it been brined, dry aged for 14 days, then left in a slow smoker for a week before being drenched in memphis BBQ sauce and served on a bulkie roll with Coleslaw and a sweet pickle slice.
Congratulations, you now have rubber.
It looks like a Tim Burton movie.
Pretty silly to see people fall for this rage bait. 135c is well past boiling lmao
Maybe he was in a pressure chamber of some kind?
135F (57C) is a pretty good temperature to sous-vide steak and have it medium.
But the picture clearly shows 135°c
Yep, I’m thinking either the person misunderstood the instructions and somehow got their water at 135 for that duration (which seems unlikely considering it would have boiled away) or they wrote the wrong unit on the post.
Yeah, but please don’t bring madness to insanity.
I don’t even think it was rage bait, just straight up caption humor. That somehow went over some people’s heads.
It only makes sense if they meant ‘pressure cook’ or they live deep under the earth.
I was thinking they set the machine to 135, didn’t realize it was F, and as a non-American assumed it was C. They are way over the medium-rare cook that would have produced though. Still, if they then microwaved them long enough to produce a sear effect on the outside, that would explain the end result.
Your theory that it’s just rage bait makes a lot of sense though. This is the internet.
I mean the image does say 135 C
Yes, if the person erroneously conflated C and F on a machine that reads in F, they could have still typed C. Not saying that necessarily did happen, just that them typing C is consistent with that possible explanation,.
Lot of people don’t understand that water not under pressure can’t go over 100c.
They didnt say boiled, “just 135C for 2h”. So on a grill i guess? Or in the oven? Or fried in oil? I mean yeah the water still wont go beyond 100 but thats just the number they set i guess.
sous vide means vacuum sealed and submerged in a water bath with precisely controlled temperature for a long period of time
I see but considering how confused this person is, maybe they just put the whole water bath in the oven or something.
That’s doesn’t really make sense. The water bath itself usually contains a heating element. Even in that scenario, the water temp is still limited to 100C, would boil off and the oven would just be cooking the sous vide equipment and the vacuum bag. The thermal limit is an inherent property of water where it transition from its liquid to gaseous phase.
Some commercial sous vide machines cook with oil, and could be set to 135C
Well done!
How dare you. Take an upvote.
“Seared in the microwave” is the wildest cooking phrase I’ve ever heard. May as well have said “bake in the freezer”. It’s pure gibberish and attempting it is going to end in undesirable results.
Deep fried in water vibes
One of my ex’s managed to burn water. I don’t think she could fry things with it though. I banned her from the kitchen after that.
Juicy doesn’t even begin to describe
Well that is 100% true
Milk steak, boiled over hard, hold the milk please.
With a side of your finest jelly beans, raw.
how does one sear in a microwave? is it possible to learn this power?
There’s microwaves with a grill function, but somehow I doubt they meant that…
Okay but you’ve now raised more questions than you’ve answered. How the fuck can a microwave grill
does it involve those weird reflective sizzler trays or something
Edit: okay the lying machine says there’s microwaves with built in broilers, and others that use those reflective specially cookware bits
Ah, yeah, the ones I had in mind have iron rods in the roof of the microwave, through which they route a current until the rods start glowing red hot.
So, it’s basically like an oversized light bulb, with the infrared light hitting your food from the top to brown it. I guess, that’s not actually the same as searing, though, since it doesn’t deliver the heat quickly enough.
In that case, yeah, probably need a broiler or the cookware that heats up. 😅
That’s basically what a broiler is though
There exists microwave dishes, that are designed to absorb the microwaves and will heat up enough to actually fry/sear things
Apparently were quite popular in the 80s
If you microwave for long enough, the outside would eventually be cooked into the resemblance of a sear. This has the unfortunate side effect of overcooking the inside, but it’s sort of possible.
It makes very very bad jerky.
You could probably microwave a stone until it’s really really hot and get a sear from that maybe?
Wouldn’t work, microwaves work by vibrating water molecules in the food which heats it. If there’s no water in it it won’t heat.
Microwaves vibrate more than just water, it’s just that water is gonna be what’s absorbing most of it. Microwaves absolutely would heat stone, and i have direct evidence unless my microwave is just doing something entirely new to science because it frequently heats the bowls and plates to a greater degree than the food itself. it’s kinda annoying
The google lying machine suggests it heats stone through trapped moisture, also dielectric processes where semi conductive minerals absorb energy and heat up
I do think it’s an ultimately stupid idea though and the trapped moisture component IMO would make the stone very liable to just blow up if it got as hot as you’d need it to in order to take it out and sear a steak on it. Like it wouldn’t heat evenly so the thermal stress would be dangerous
TIL
I feel like it’d need to get so hot it’d be hazardous though, and the stone probably wouldn’t heat evenly and explode or something. i wouldn’t do it
the google lying machine said to use the popcorn setting, something about a high energy burst to cook mostly the outside? but that seems like bullshit and I also would not do that
Once our thermometer got switched to C from F. Our chicken dinner never reached the temperature we set. It was like leather
Obviously the best steaks are boiled in a vat until they’re nice and dry.
