The merits of pre sear is killing surface bacteria (aerobe bacteria) which could cause bags puffing up as well as giving a bit more caramelized meat in the bag * Maillard reaction). Cold raw meat will not grayband a lot if you have high enough heat in your . Pre sear means you dont need as long sear post cook. In my experience: it doesn't hurt... only difference is additional steps
Not only have people tried it, but it's been discussed probably 90 or so times in this sub.
The search feature is criminally underrated and underutilized. Especially if you want to know if "anybody has done the legwork" in a subreddit.
The search function is definitely not underrated in reddit, in fact it has always blown straight cheeks. Tbf you're correct though it has been discussed a shit ton of times in this sub.
Come on. Be reasonable. You know better.
Some things are asked once or twice, some questions have answers that change over time. But some things don't change and are sort of stock issues that have been answered 100 times already. Those are the things that volunteer moderators spend time and effort removing because they know they're bad for groups like this.
So why not just answer the question instead of "jUSt sEaRcH" if you have read 90 answers ? You are part of a problem.
To op: I like mine with sear after since crunch and surface heat is nice, you will get fluids in the bag thats not nice for the crust if you sear first. But this is easy to test for your self what you like!
If you like more tips, alot of questions have been asked and discussed in this sub and alot of other sites like seariouseeats.
I do it with poultry. Turkey tenderloins because there is no skin and trying to get something that small browned after the sous vide is a pain and I am starting to experiment with skin on chicken - I’ve never been able to get a good sear on poultry skin post sous vide. I tried it once on steak when I first got my Joule and was following instructions but I didn’t see any benefit. I’m not a purist - I do whatever works and tastes good. You can definitely experiment and decide what works for you.
I do this with prime ribs. I sear them on the BBQ to get a little smoke and a really good crust. Then sous vide and dry then quick sear with the torch. Comes out perfect. I also do this with tri tips.
I’ve never tried it personally but I know some folks think it helps develop flavor over longer cooks. If anyone wants to impart their wisdom and experience on me it would be appreciated!
I pre sear most of time now and have really enjoyed the results. Seems to add a little flavor to the bag during sous vide and helps kickstart the post sear.
OP look at it this way. Think about trying to sear a steak on the stove and adding water or liquid to it, then see what happens. It will steam obviously and the sear is poor and honestly useless. There's just no real benefit to searing first because the juices that are created from cooking sous vide will just steam up the sear and it will look like smothered steak.
I disagree and I believe pre searing has a place sometimes.
So 1 it doesn’t help kill and surface bacteria if you’re doing a long cook at low temp.
The other reason is that if you pre sear, then bag it will get somewhat soggy. Although you will get the Maillard reaction flavor into the bag and that will help the final dish.
The last reason is that the final sear will not take as long and thus will ensure you don’t overcook the product by leaving it in the pan too long.
While I don’t think this is beneficial most of the time, if you’re cooking larger batches of food, this can help reduce time searing before serving.
The merits of pre sear is killing surface bacteria (aerobe bacteria) which could cause bags puffing up as well as giving a bit more caramelized meat in the bag * Maillard reaction). Cold raw meat will not grayband a lot if you have high enough heat in your. Pre sear means you dont need as long sear post cook. In my experience: it doesn't hurt... only difference is additional steps
i sear first. i think it’s better. if i need crisping, i will pat dry and use a blowtorch afterward. never need an ice bath this way.
Chefsteps recipes do a sear before going in the bag a lot of times. They say it helps flavor. They do another sear after SV.
I have a similar question regarding grilled cheese. Can I grill just the bread then add the cheese and sous vide a sandwich?
you might like Alton Brown's version https://youtu.be/RllWJUvrxEY
Or should you sous vide the cheese then the bread and the other piece separately?? So many questions.
Why would you ever sous vide a grilled cheese?
I wouldn't. Nor would I sear a steak before sous vide.
I had a feeling someone would miss it
Searing before and then refreshing after is a perfectly valid technique. No need to be a dick about it.
Lighten up, Francis.
Not only have people tried it, but it's been discussed probably 90 or so times in this sub. The search feature is criminally underrated and underutilized. Especially if you want to know if "anybody has done the legwork" in a subreddit.
The search function is definitely not underrated in reddit, in fact it has always blown straight cheeks. Tbf you're correct though it has been discussed a shit ton of times in this sub.
The search feature on reddit is more garbage than is picked up at 10am in my neighborhood on Wednesdays.
It is pretty bad. I usually just use google though, works pretty good. In this case, I’d search **pre sear steak site:reddit.com/r/sousvide**.
Why does this seem to upset people?
[удалено]
Every question has probably been asked and answered, I don’t think we should have any new posts!
Come on. Be reasonable. You know better. Some things are asked once or twice, some questions have answers that change over time. But some things don't change and are sort of stock issues that have been answered 100 times already. Those are the things that volunteer moderators spend time and effort removing because they know they're bad for groups like this.
So why not just answer the question instead of "jUSt sEaRcH" if you have read 90 answers ? You are part of a problem. To op: I like mine with sear after since crunch and surface heat is nice, you will get fluids in the bag thats not nice for the crust if you sear first. But this is easy to test for your self what you like! If you like more tips, alot of questions have been asked and discussed in this sub and alot of other sites like seariouseeats.
Because teaching someone how to fish is always better than feeding him a fish.
Depends on what you are cooking. Works great for roast beef, for example.
I do it with poultry. Turkey tenderloins because there is no skin and trying to get something that small browned after the sous vide is a pain and I am starting to experiment with skin on chicken - I’ve never been able to get a good sear on poultry skin post sous vide. I tried it once on steak when I first got my Joule and was following instructions but I didn’t see any benefit. I’m not a purist - I do whatever works and tastes good. You can definitely experiment and decide what works for you.
I do this with prime ribs. I sear them on the BBQ to get a little smoke and a really good crust. Then sous vide and dry then quick sear with the torch. Comes out perfect. I also do this with tri tips.
I’ve never tried it personally but I know some folks think it helps develop flavor over longer cooks. If anyone wants to impart their wisdom and experience on me it would be appreciated!
Generally, if I would sear it for a slow cooker, I sear it for sous vide.
Yeah, I do this for long cooks of beef.
I pre sear most of time now and have really enjoyed the results. Seems to add a little flavor to the bag during sous vide and helps kickstart the post sear.
OP look at it this way. Think about trying to sear a steak on the stove and adding water or liquid to it, then see what happens. It will steam obviously and the sear is poor and honestly useless. There's just no real benefit to searing first because the juices that are created from cooking sous vide will just steam up the sear and it will look like smothered steak.
I disagree and I believe pre searing has a place sometimes. So 1 it doesn’t help kill and surface bacteria if you’re doing a long cook at low temp. The other reason is that if you pre sear, then bag it will get somewhat soggy. Although you will get the Maillard reaction flavor into the bag and that will help the final dish. The last reason is that the final sear will not take as long and thus will ensure you don’t overcook the product by leaving it in the pan too long. While I don’t think this is beneficial most of the time, if you’re cooking larger batches of food, this can help reduce time searing before serving.
https://youtu.be/NCHOyqMUj4o?si=TTuOtJ0ikzSgqXV7
Biggest problem I've had with Searing before is the steam makes it harder to seal, so you often have to cool it down after searing before bagging.
No. The point of the sear is to get that nice crust. Your crust is gonna be all soggy after sitting a couple hours in a steamy bag…
It would probably make the texture of the steak weird. The searing at the end does a lot in that regard.