According to Heston Blumenthal, one of the UK's most successful chefs, rare beef should be cooked at 50°C/122°F.
I need to cook this joint today.
I've been in deserts in the mid 40°C's/113°F'ish. It was very hot but I never felt I was going to cook myself - yes, I know I was managing my temperature.
So, I've decided to try out Heston's suggestion. To keep an exact temp, I'm going to leave it in the vac pack and water bath it for 3 hours. I'll then pan fry it for colour and caramelisation.
I'm looking for sensible advice and also something to accompany the slices of beef this evening.
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