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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.
Take a look at the infographic below.
The Ultimate Guide To Sous Vide Searing – An infographic by the team at SousVideTools.com