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.
â but that is not necessarily the case. Many grill aficionados say that BTUs are oversold. When you are purchasing a grill, compare the BTUs to the size of the useable cooking surface. Look for 80 â 100 BTUs per square inch of cooking space. The more BTUs a model has, the faster it will burn up your fuel, so it is wise to only go for a grill with the amount of BTUs you need to get the job done.