LOW‐TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF

Paired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long‐time, low‐temperature process. Samples prepared in a water bath were more uniformly rare in cross‐section, had significantly greater cooked yields, and were significantly more tender than oven‐cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven‐cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.