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.
Invite a friend to chime in on this discussion.Email a Friend
by Kelsey Butler | Just because rosé season is on its way out doesn’t mean it’s time to stop sipping vino. You already...
by Simone Paget | A quick search on Instagram reveals that there are over 40,000 posts tagged #fridgegoals. Fridge inspiration...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.