With the lowest possible price roll, but it's so hard to justify 63b on a 350 stack when you can get a 300 stack for as low as 16.28b, and the 46.72 bil difference could just get you more clicks on whatever it is you're trying to get???
faux-Wagyu ribeye held at the melting-point for about 30 minutes, strawb avo salad, mush+carrots in tarrgon pan sauce
Alright I got my shipment a couple weeks ago and was waiting on a new oven to give it a go. Had a great experience with it on two reverse-sear 2in ribeyes, but I think I'm being a bit overcareful.
can I leave it in during the sear, are there special cautions I should take?
seared my steaks with the probe out because I was afraid of damaging it, but noticed the channel in which it was stabbed had developed a grey section where I'm assuming there was hot oil ingress during the sear, or conductive heat ingress from the steel of the probe itself during the low-and-slow stage.
I couldn't help but become curious about the "Frozen Steak" technique in a few of Chris's videos, I know the probe has a good upper tolerance, but can it get too cold in a conventional freezer or in that ice-salt slurry and become damaged or void the warranty? Obviously I'd need the probe to already be inside the steak before freezing, because I don't anticipate I've got the Herculean strength required to drive the probe into an already-frozen steak.
Thanks for any feedback or insights!
-edit- Adding crucial context: It's a v2 CPT and Wifi booster