3 нояб. 2013 г. · My vote is for pre-sear, because pre-cooking the meat is tougher and easier to handle, and there's no difficulty sealing it after it's been seared.

15 апр. 2024 г. · The merits of pre sear is killing surface bacteria (aerobe bacteria) which could cause bags puffing up as well as giving a bit more ...

23 окт. 2014 г. · TLDR; Pre-searing achieves the sear flavor and color, does not preserve the texture.

5 сент. 2022 г. · Searing after sous vide is just to develop the crust. You should not be searing your steak for long enough to retherm the center. Remove from ...

11 февр. 2022 г. · Searing does two main things - add flavor from browning, and create a crispy crust. If you sear before, you will turn the crust soggy during the sous vide.

13 янв. 2022 г. · Can I sous vide the night before the sear? Ideally I put it in the water bath in the evening and let it sit in there a few hours, then move ...

18 мар. 2015 г. · The answer isn't before or after, it is both. It is easy to get it started when the steak is dry and cold. After just pat dry and finish it off.

15 янв. 2024 г. · If you ice bath your bag post cook and then pat dry / let sit for 20 or so minutes on a wire rack you get a perfect sear and no overcooking.

16 янв. 2024 г. · There would be no benefit of searing it before sous vide as it would just increase the size of the grey band since you end up searing 2 times.

22 окт. 2023 г. · You'll lose the crust but I find searing before sous-vide makes the meat more tasty as the Maillard reaction brings a lot of flavor in the bag.