Go to the Article: Step 8: Cook to Core Temp
Hi! Thank you for the awesome class.
If I wanted to speed up the process to cook a piece of meat to core temperature, can I switch the piece of meat back and forth between a high temperature oven (i.e. 280 degrees celsius) and a low temperature oven (i.e. 70-80 degrees celsius)? For example, after searing, I put the meat into the 280d oven for 2-3 mins to get the temperature up but not so much as to cook the meat, then switch into the low temperature oven until the temperature in the meat is uniform throughout from surface to core. I then put it into the 280d oven and repeat the steps until i achieve the desired core temperature.
I think there are enormous benefits to shorten the cooking time and will like to seek your opinion on whether this method will work.
My comment is somewhat related to Wei Lin's comment from what looks like 5 months ago... Assuming you're just cooking for yourself and want a quick meal rather than a 90 min cooking session and aren't too concerned with getting perfect doneness, what tips do you have for having the steak seared and finished on the pan, skipping the oven all together? I tend to do this at home and usually end up with medium steaks in about 7 minutes. Please respond. Thanks!
Where do you get your thermometer? Which brand/model?
