For those of you who received the special issue of Cooking at Home this past week or so. When you are looking at the Steakhouse steak method.
Realize is was wrote without thinking about altitude. Since the country is not flat in a lot of places. Water activity changes a lot. Especially if you live above 3500 feet in elevation. Using the magazine quoted time for finishing steak above 3500 feet will result in a very dry product done beyond what the guide says. Water boils at a lower temperature at altitude. So you lose more to evaporation in the same amount of oven time.
Just thought you would want to know.
Realize is was wrote without thinking about altitude. Since the country is not flat in a lot of places. Water activity changes a lot. Especially if you live above 3500 feet in elevation. Using the magazine quoted time for finishing steak above 3500 feet will result in a very dry product done beyond what the guide says. Water boils at a lower temperature at altitude. So you lose more to evaporation in the same amount of oven time.
Just thought you would want to know.
Chef de Cuisine
The Cowboy and The Rose Catering
USMC Sgt 1979-1985
The Cowboy and The Rose Catering
USMC Sgt 1979-1985