12-26-2015, 02:51 AM
Думаю что это заслуживает отдельной темы - http://imgur.com/gallery/phdF4
Доп. цитата из обсуждения:
"When doing sous vide steaks and other smaller chops that will only be in the water bath for an hour or three, I usually sear at the end. However, if I'm doing a large piece that is going to be in there awhile, I do a pre-sear.
Part of this is for flavor reasons. The sear kicks off the Maillard reaction (browning meat) which generates all those delicious savory roasted meat flavors. Since the roast is going to be in the bag for so long, it's long enough for that flavor to spread and permeate the whole roast. I notice a more pronounced savory roasted flavor when doing it this way.
Also, there are some good food safety reasons for doing this. While 130F for 15 hours is enough to kill most of the nasty stuff you'd find on a roast, there are some things that could conceivably be living on the surface of that beef that might survive that and lead to off flavors (or worse!) if given that much time to do their thing. However, there is pretty much nothing that can survive being tossed onto a 450F cast iron skillet and smothered by smoking hot oil."
NB Никнейм у чувака тоже занятный.
Доп. цитата из обсуждения:
"When doing sous vide steaks and other smaller chops that will only be in the water bath for an hour or three, I usually sear at the end. However, if I'm doing a large piece that is going to be in there awhile, I do a pre-sear.
Part of this is for flavor reasons. The sear kicks off the Maillard reaction (browning meat) which generates all those delicious savory roasted meat flavors. Since the roast is going to be in the bag for so long, it's long enough for that flavor to spread and permeate the whole roast. I notice a more pronounced savory roasted flavor when doing it this way.
Also, there are some good food safety reasons for doing this. While 130F for 15 hours is enough to kill most of the nasty stuff you'd find on a roast, there are some things that could conceivably be living on the surface of that beef that might survive that and lead to off flavors (or worse!) if given that much time to do their thing. However, there is pretty much nothing that can survive being tossed onto a 450F cast iron skillet and smothered by smoking hot oil."
NB Никнейм у чувака тоже занятный.
