3 ms·
"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 "traditiona
by 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...