With the browning comes aromas and flavors that enhance the quality of the meat that only high heat can bring about. The browning is a visual confirmation that the Maillard reaction has occurred. The results of searing is the browning and crusting of meats. It shouldn’t be confused with caramelization, which is the reaction of just the sugars. In the kitchen we might call it ‘browning’. This reaction is known properly as the Maillard Reaction. When heat (280-330 ☏) comes into contact with meat, the amino acids that make up the proteins of the meat begin to undergo a most wonderful chemical reaction with reducing sugars. If we want to add some seasoning or a light rub before the sear that is totally fine. Doing so ensures a more even and quickly finished crust. The meat should be as dry as possible to reduce the need to evaporate any surface moisture. When we sear a piece of meat the first thing we do after removing it from the water bath and bag is pat dry. A good sear rounds out the entire experience of a sous-vide meat cook and will earn you thumbs up from anyone in the room with a fork in hand! What happens when we sear – the Maillard reaction Texture, look, and flavor are all bettered by hitting any cut of meat with direct heat. The searing of the meat edges is a browning of proteins to which we refer as the Maillard Reaction. On top of all that a sear leaves your cut of meat looking just right. It releases aromatics, imparts flavor profiles that otherwise would be noticeably lacking and it adds a texture that becomes almost a necessity once you’ve experienced it. Searing with direct heat does a number of things to take your cooking to the next level. We use a Bernzomatic Trigger Start Torch.Įvery good cut of red meat deserves a crispy, flavorful and colorful margin. Burn it and earn it – Sous-vide Sear Handheld Torch Seared Steak. There are a number of ways to handle this situation (including going backwards). Despite the steak being ‘done’ in its entirety, the outside edge (top/bottom) of the cut needs to be finished. When you pull a steak out of the sous-vide water bath it is cooked to the preferred temperature (and doneness) all the way through. The flavor, the texture, the look, and contrast – they are all meal enhancers that our eyes, nose, and tastebuds enjoy. Sous-vide allows for a perfectly cooked protein through-and-through, but alone it’s still missing something- the crust! When meat is the main focus of the meal a proper sear ties a dish together.
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