UNITED STATES CULINARY INTELLIGENCE AGENCY
FILE REF: CUL-PP-015
CLASSIFIEDSCIF MEMBERS ONLY
DOCUMENT STATUS: CLASSIFIED — SCIF ARCHIVE
CLEARANCE REQUIRED — SCIF MEMBERSHIP OR PACK01 OWNERSHIP
OPERATION: UNKNOWN VECTOR
PP-PROTOCOL-015 / REVERSE SEAR PROTOCOL / THICK-CUT STEAK TEMPERATURE ARCHITECTURE
A thick-cut steak seared from raw overshoots the target temperature before the center reaches it. The reverse sear solves this from the inside out...
Available to SCIF members and Protocol Pack 01 owners.
HANDLE VIA COMINT CHANNELS ONLY— END OF DOCUMENT —DO NOT REPRODUCE
Every technique used in this protocol is documented in the → Techniques Library