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Sous vide and slow cooking are great, but Maillard browning is also great. So if you're interested in this article you're probably also going to be highly inter
by Uhhrrr 5y ago
Sous vide and slow cooking are great, but Maillard browning is also great. So if you're interested in this article you're probably also going to be highly interested in this Kenji Lopez-Alt article: https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak https://www.seriouseats.com/how-to-reverse-sear-best-way-to-...
- Jarwain 5y agoUsually when I sous vide something, I do a quick hot sear at the end to build a nice crust. I used to reverse sear before I got my sous vide and made some amazing steaks, but doing it with the sous vide takes the cake imo
- hondo77 5y agoI've been "reverse searing" my carnitas for several years: start in a crock pot, end in a cast iron skillet. Didn't know there was a term for it. Tender but with that Maillard crunch.