smartrevolution

Low-Temperature Cooking: The Perfect Steak

This is a photo documentation of one of my low-temperature cooking experiments based on a recipe from Heston Blumenthals book “In Search of Perfection”. Basically you put a well-aged two-bone forerib of beef about 30 hours at exactly 50 degrees celsius into an oven. But first you need to brown the outside as quickly as possible using a blowtorch to create the maillard reaction. At the lower temperature muscle proteins contract and squeeze out water far more slowly. In addition to that, the beef is tenderised by enzymes that weaken or break-down collagen and other proteins. The result is the tenderest, tastiest meat imaginable.