Quote:
Originally Posted by Team Sergeant
134 degrees??? The whole idea is not to have the proteins seize up!  |
It was my first time cooking this way and I was concerned about the safety side. As I get more comfortable, I'll adapt.
I personally don't like beef too fleshy so this was only slightly more done than I would want it anyhow. I might go as low as 130, but no lower for my own dinner.