Pretty silly to see people fall for this rage bait. 135c is well past boiling lmao
135F (57C) is a pretty good temperature to sous-vide steak and have it medium.
But the picture clearly shows 135°c
Yep, I’m thinking either the person misunderstood the instructions and somehow got their water at 135 for that duration (which seems unlikely considering it would have boiled away) or they wrote the wrong unit on the post.
Yeah, but please don’t bring madness to insanity.
I don’t even think it was rage bait, just straight up caption humor. That somehow went over some people’s heads.
It only makes sense if they meant ‘pressure cook’ or they live deep under the earth.
I was thinking they set the machine to 135, didn’t realize it was F, and as a non-American assumed it was C. They are way over the medium-rare cook that would have produced though. Still, if they then microwaved them long enough to produce a sear effect on the outside, that would explain the end result.
Your theory that it’s just rage bait makes a lot of sense though. This is the internet.
I mean the image does say 135 C
Yes, if the person erroneously conflated C and F on a machine that reads in F, they could have still typed C. Not saying that necessarily did happen, just that them typing C is consistent with that possible explanation,.
They didnt say boiled, “just 135C for 2h”. So on a grill i guess? Or in the oven? Or fried in oil? I mean yeah the water still wont go beyond 100 but thats just the number they set i guess.
sous vide means vacuum sealed and submerged in a water bath with precisely controlled temperature for a long period of time
I see but considering how confused this person is, maybe they just put the whole water bath in the oven or something.
That’s doesn’t really make sense. The water bath itself usually contains a heating element. Even in that scenario, the water temp is still limited to 100C, would boil off and the oven would just be cooking the sous vide equipment and the vacuum bag. The thermal limit is an inherent property of water where it transition from its liquid to gaseous phase.
Some commercial sous vide machines cook with oil, and could be set to 135C
Maybe he was in a pressure chamber of some kind?
Well done!
How dare you. Take an upvote.
“Seared in the microwave” is the wildest cooking phrase I’ve ever heard. May as well have said “bake in the freezer”. It’s pure gibberish and attempting it is going to end in undesirable results.
Deep fried in water vibes
One of my ex’s managed to burn water. I don’t think she could fry things with it though. I banned her from the kitchen after that.
Juicy doesn’t even begin to describe
Well that is 100% true
Milk steak, boiled over hard, hold the milk please.
With a side of your finest jelly beans, raw.
Once our thermometer got switched to C from F. Our chicken dinner never reached the temperature we set. It was like leather
how does one sear in a microwave? is it possible to learn this power?
There’s microwaves with a grill function, but somehow I doubt they meant that…
There exists microwave dishes, that are designed to absorb the microwaves and will heat up enough to actually fry/sear things
Apparently were quite popular in the 80s
If you microwave for long enough, the outside would eventually be cooked into the resemblance of a sear. This has the unfortunate side effect of overcooking the inside, but it’s sort of possible.
It makes very very bad jerky.
Obviously the best steaks are boiled in a vat until they’re nice and dry.
It looks like a Tim Burton movie.
Congratulations, you now have rubber.
