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.
How Many BTUs: In the old days, 100 BTUs per square inch was probably on the low side. These days, grills are more efficiently designed and typically don't need as high an output. For a standard gas grill I recommend looking at how the lid fits to the body.If it is a close fit and the components, like the cooking grates, are heavy the grill should heat hot and fat with a BTU rating of 80 to 100 per square inch.For an infrared grill, the same rules apply but the BTUs should be more in the 60 to 80 range.or a standard gas grill I recommend looking at how the lid fits to the body. If it is a close fit and the components, like the cooking grates, are heavy the grill should heat hot and fat with a BTU rating of 80 to 100 per square inch.