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.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.