2 ms·
It may not be about sealing in the juices, but a sous-vide steak out of the bag is a very unappealing grey color. And the Maillard reaction is necessary for pr
by IvyMike 12y ago
It may not be about sealing in the juices, but a sous-vide steak out of the bag is a very unappealing grey color. And the Maillard reaction is necessary for proper taste. You need to do something to it, be it throw it on a hot pan for a minute a side or use a Searzall.
- logfromblammo 12y agoOr you could drop your bagged meat into an oil bath regulated to 150 degrees C. It would probably be more in character for the cooking method.
- pfooti 12y agoThe searzall has become an absolute necessity in combination with my sous vide in the kitchen. I definitely do a post-sear, although I never really do a pre-sear. I can see reasons people might want to, I should experiment now that it's easier to do that.