Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[hughver]

I've read that the purpose of chilling in ice water for later use or freezing is to reduce the time that the product is in the bacteria growth danger zone.

[Bar-B-Lew]

I've read that the purpose of chilling in ice water for later use or freezing is to reduce the time that the product is in the bacteria growth danger zone.

That seems strange because that zone is 40-140 and usually 4 hours long and probably longer for beef.

[bregent]

I've read that the purpose of chilling in ice water for later use or freezing is to reduce the time that the product is in the bacteria growth danger zone.

That's true, but I've read folks that also chill just prior to searing to minimize overcooking and banding.

[hughver]

I hate to put my ignorance on display but what is banding?

[MustangBob]

I hate to put my ignorance on display but what is banding?

I think he's talking about the "bullseye effect" where you can get several layers or bands of "doneness" when heating meat with high heat from the outside.  Some folks like it when the finished meat is at desired target temp all the way from edge to edge with no "bands" of different doneness.  But they still like a crusty sear on the very outside edge.  Chilling helps prevent overcooking the internal layers of meat when searing the outside at high temp.

[bregent]

I hate to put my ignorance on display but what is banding?

That's the overcooked grey/brown layer between the surface and the properly cooked internal parts. The goal for many is to keep that layer to a minimum.

https://genuineideas.com/ArticlesIndex/steak.html

[hughver]

I am familiar with the phenomena but never heard it called banding. Learn something new every day. 

[TechMOGogy]

I hate to put my ignorance on display but what is banding?

That's the overcooked grey/brown layer between the surface and the properly cooked internal parts. The goal for many is to keep that layer to a minimum.

https://genuineideas.com/ArticlesIndex/steak.html

Try a frozen steak if you want zero banding and a wicked brown crust!

[LTS]

If you dont want torch taste use a weed burner style torch https://www.amazon.com/dp/B00O3AGR2I/?ref=idea_lv_dp_vv_d
And also the winner of the searing test 

Randy

[pmillen]

If you dont want torch taste use a weed burner style torch
And also the winner of the searing test 

Randy

What test is that, Randy?

It looks a little unhandy.

[LTS]

Check out sousvide everything you tube channel , they tested a LOT of different searing methods , butane torch,searzall,grill,cast iron...........the Flamethrower beat them all in a blind taste test !! I tried it and litterally takes about 30 seconds to get the outside of the sousvide steak charred a little taste GOOD !!

Randy

[bregent]

>Check out sousvide everything you tube channel ,
>they tested a LOT of different searing methods

Those guys are very entertaining. But their testing and judging methods are so flawed, I don't really put much faith in their results.

[TechMOGogy]

>Check out sousvide everything you tube channel ,
>they tested a LOT of different searing methods

Those guys are very entertaining. But their testing and judging methods are so flawed, I don't really put much faith in their results.

Agree - great video editing and entertaining but...

[bregent]

Made some NY's last night. SV at 130 for 4 hours. I put them into an ice bath for about 3 minutes, then seared on cast iron griddle for a total of about 1.5-2 minutes/side. This is probably the best results I've have in regards to banding. The first shot is NY's done a few months ago SV and seared the same, but without the quick ice bath. The second shot is from last night.

[Kristin Meredith]

That looks perfect!