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The more important question for sous vide: Sear before or after vacuuming? Or both?
by joshu 12y ago
The 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...