Reverse cooking means that a piece of meat is first heated to the desired degree of doneness and only then is roasted flavored.
Using the example of a veal cutlet that is 5 cm thick, the steak was first heated in a water bath at 54°C to the desired doneness and then finished in the 800-degree grill.
The advantage of reverse cooking: You get a reproducible guarantee that the meat has the perfect degree of doneness. Pressure tests and rest periods are eliminated.
