[INFOGRAPHIC] The Ultimate Sous Vide Searing Guide
Wednesday, 03/22/2017 09:26
Searing meat after you’ve cooked it sous vide is a great way to finish it off: not only does that lovely char give it a great taste, but it improves the appearance of the meat ten-fold.
This
helpful infographic from Sousvidetools.com shows you exactly how to sear meat,
from which equipment to use, to the ideal temperature and the various different
methods, whether that’s in the pan, under the grill, by torching it or even in
a panini maker!
It
also explains a little bit about the science of the Maillard reaction, which is
what gives seared meat that wonderful caramelised crust.
How
about steak? According to ChefSteps, the reverse sear method, i.e. slow cooking
meat, in their case sous vide, and then searing it at the end is the best way
to cook a steak, period. Why not give it a try? There are more and more home
sous vide devices on the market too.
By Sous Vide Tools/ FDL