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A Question of Temp

osultan

Why do some recipes specify a water bath temp higher than the target core temp for the food. For example, the MCaH hamburger recipe specifies a water bath temp a couple of degrees higher than the target core temp. I just did some scallops today with the same type of instructions.

Isn't the point of sous vide to set the water temp to the target food temp?

Thanks,

Omar

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Comments

osultan

Ah, makes sense. Thanks,

Omar

Chris_Young_80640

By setting the bath even a couple of degrees hotter than the target core temperature, you greatly reduce the time required to reach the core temperature in exchange for a slight overcooking of the surface and the need to be a little more careful to time things just right. Taken to the extreme, if you cook much hotter than core temperature, then this becomes traditional cooking.

But by setting 3 °F / 2 °C hotter, you might shave off as much as 15% of the total cooking time on a 2.5 cm / 1 in thick piece of meat. Or a scallop for that matter.

Does this help answer your question?