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> Note how any sous-vide recipe ends with cooking the exterior in a pan for extra deliciousness More correctly, I'd say that many sous-vide recipes end with se
by MegaDeKay 11y ago
> Note how any sous-vide recipe ends with cooking the exterior in a pan for extra deliciousness
More correctly, I'd say that many sous-vide recipes end with searing the exterior in a pan for extra deliciousness. The food is already cooked, assuming you are post-searing. This of course gives you that maillard reaction goodness.
Having said that, I took a quick look at your links. A few comments.
- Non-stick pans aren't so non-stick after a while. How does your pan hold up?
- Lightweight, non-stick pans are poor for searing. I'm guessing that I'd need a second pan for that? Related to this are those times you actually want those crispy burned on bits for a follow-on sauce of some kind.
- compumike 11y agoGreat questions! 1) Surface coating lifetime is mostly a temperature-related effect. By controlling the temperature (i.e. avoiding unintentional too-high-temp excursions), you get longer lifetime. Plus we start with a thicker/heavier cast aluminum base than you may be used to on low-end non-stick pans. This reduces hot spots and uneven thermal expansion which both contribute to relatively shorter working lifetimes of low-end cookware. 2) We get delicious browned crusts on steaks etc in roughly the 380-420 degree F surface temperature range. You get a nice controlled browned crust, rather than a fully black crust. IMHO this is way better!