The sous vide method yields results that are nearly impossible to achieve by traditional means. In the photo above, both of the tenderloins started at the same weight. The steak on the left was cooked in a pan to a core temperature of 52 Â°C / 126 Â°F, but more than 40% of the meat was overcooked. The other steak was cooked sous vide to the same temperature and then seared with a blowtorch to yield a juicier steak that is done to perfection from edge to edge. Similarly, beef short ribs braised at 58 Â°C / 136 Â°F for 72 hours are melt-in-your-mouth tender, yet pink and juicy.
These stoves typically have capacities from 12,000 to 22,000 BTUs. Commercial-grade stoves generally have six burners and often feature accessories such as griddle plates or burners for indoor grilling. Like conventional gas stoves, they can be adjusted down to about 1,000 BTUs.
Each type of energy fuel and each appliance has an estimate of the amount of BTUs it can produce. 1 gallon of Kerosene can produce approximately 135,000 BTUs, 1 gallon of #2 Heating Oil can produce approximately 140,000 BTUs, and 1 gallon of Propane can produce approximately 92,000 BTUs.