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.
The higher the BTU, the more heat is generated. A fire pit that operates at a maximum of 30,000 BTU will put out twice the heat than a fire pit putting out a maximum of 15,000 BTU. Another way to consider this is by BTUs per pound.Propane gives off about 21,000 BTUs per pound, so a 60,000 BTU fire pit using all burners combined on high will put out 60,000 BTU an hour, and the fire pit will use somewhat less than 3 pounds of propane per hour.nother way to consider this is by BTUs per pound. Propane gives off about 21,000 BTUs per pound, so a 60,000 BTU fire pit using all burners combined on high will put out 60,000 BTU an hour, and the fire pit will use somewhat less than 3 pounds of propane per hour.