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.
1 barrel of residual fuel oil = 6,287,000 Btu ; 1 cubic foot of natural gas = 1,037 Btu ; 1 gallon of propane = 91,333 Btu ; 1 short ton (2,000 pounds) of coal = 19,146,000 Btu (for the electric power sector) 1 kilowatthour of electricity = 3,412 Btu ; Examples of converting different energy sources to Btu. Example 1: You have a natural gas furnace in your home that used 81,300 cubic feet of natural gas for heating last winter. Your neighbor has a furnace that burns heating oil that used 584 gallons of heating oil last winter. You can convert the natural gas and heating oil consumption data into Btu to determine which home used more energy for heating.