![]() ![]() It may seem a bit stupid to include the Searzall to our list as it, at the time of writing, seems like the Searzall is almost impossible to get your hands on. Using straight propane gas, can have a tendency to leave a gassy flavor. Should you go with a torch, we recommend you use MAP gas as this does not leave a bi-taste of gas. One of the downsides of the torch is that it may be more difficult to get a thicker crust while at the same time ensure that the meat does not get burnt. By using a torch you it is also possible to easily hit all areas of the meat, whereas with a grill or pan this can be a little difficult to achieve sometimes. Many people have great things to say about the Benzomatic TS8000. TorchĪ torch is a great way to quickly achieve a sear to your meat. Besides having the ability to become blazing hot, it also features a dented surface great for adding those visually appealing grill marks. Personally we use a top notch cast iron skillet from Le Creuset. If you want to add additional flavor we recommend that you a bit of butter at the end into the pan and then baste the butter on the meat. This is one of our preferred methods and tool to sear meat after sous vide the cast iron pan! Simply heat up you pan with a bit of oil until it is blazing hot, throw in the meat until it reaches your desired browning and serve. What is true for all of them is that they all provide a way for us to add the Maillard reaktion to our meat by browning the outer of the meat. The tools mentioned here all how to sear meat after sous vide. When it comes to searing your meat you have many different options available. In the next section we go through some of the most common options for searing your meat, but keep in mind – the main purpose here is to sear the meat, so if you have another method on your mind it will most likely work too. This enhances the taste and provides a great flavor to almost all kinds of meat. When you finish up your searing a tip of advice is to finish it all off by a delicious butter basting. With all of the searing options, what you should aim for is to deliver blazing hot heat directly to the meat in a short time frame. The meat is already fully cooked during our sous vide process, so the searing is just for looks, taste and feel. ![]() What is more or less true for all of the options is that we only want to sear the meat, we do not want to continue cooking the meat. Searing your meat can be achieved in many different ways. ![]() Okay okay, enough with the chemistry class, you just want to know how to sear meat after sous vide. For illustration just take a look at the pictures above where you can see a picanha before and after searing. How could you live without that.Īnd last but certainly not least, the meat just looks way more appetizing once it has been browned a bit. Smelling a steak grilling or searing is sending your straight to heaven. Third is the smell, searing a piece a meat produces the scents of gods. When eating a steak you want to have that crust-like outer texture, not a texture that resembles cooked meat. By adding a sear to the outer of your meat gives a much better feel and structure – something you would expect with a nice and delicious piece of meat. First and foremost is due to the flavor profile it generates once seared. The following is non-scientific but our own Sousvideity experiences as to why you should sear after sous vide. It doesn’t taste burnt, it taste delicious. This is also what happens when you bake bread in a hot oven and the dough takes on a brownish color. However, in true chem-101 fashion, what essentially happens when we sear meat is that a distinctive flavor arises due to a chemical reaction that happens between amino acids and a reduction of sugars and the meat is browned. I do not want to get too fancy and in depth with the chemistry behind this as I’m sure other people are better suited doing this – just check out the wikipedia link above, it describes the Maillard reaction in depth. This reaction is called the Maillard reaction, and is named after the guy who first discovered this, Louis Camille Maillard. When you sear you meat a chemical reaction happens. Staring intensively at the meat and wait for it to sear. ![]()
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