4 ms·
Not directly related to the tech, but "sealing in the juices" with a sear is broscience. [1] http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a
by bitroliest 12y ago
Not directly related to the tech, but "sealing in the juices" with a sear is broscience. [1] http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html?ref=search http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-...
- ghostDancer 12y agoFrom the same page a cheap sous-vide hack: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-...
- joezydeco 12y agoThat's good for a 1-hour steak, but I wouldn't do eggs this way (needs more precise temp) or a 72-hour short rib braise (needs stable heat for longer).
- jpp 12y agoI agree--and even for one hour timeframes, be sure to check your ending temperature to make sure it didn't cool off too much. I'm not a fan of the beer-cooler method for this reason (although with care, of course, it's safe).
- scott_karana 12y ago"Sealing in the juices" is definitely false, but a hot sear to cause the Maillaird protein reaction is important if you want to have the distinctive "traditional" steak taste.
- joshu 12y agoThe more important question for sous vide: Sear before or after vacuuming? Or both?
- alilja 12y agoDefinitely after. Cooking denatures the myosin and releases water; a seared steak soaking in water isn't going to have the kind of texture you'll get (and want!) from the Maillard reaction. I guess what I mean is that it'll taste fine but the texture won't be quite there.
- scott_karana 12y agoDave Arnold tested this, and preferred searing before and after cooking. :) http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/ http://www.cookingissues.com/primers/sous-vide/purdy-picture...