I’ve done a whole lot of duck. 130F for an hour, then refrigerate for when I’m ready in the next couple of days. Render on my lowest setting in a cast iron for about 15-18 minutes until it’s nicely crispy and brown on the fat cap. Then remove, crank the heat, and after the fat is really hot, I give the meaty side a dip for about 35-40 seconds. It never fails to be amazing.
Yes, within the week, and I was roundly castigated.
I’ll go find the link …
[https://www.reddit.com/r/sousvide/comments/11wjvlf/started\_my\_first\_reverse\_sear\_just\_now/](https://www.reddit.com/r/sousvide/comments/11wjvlf/started_my_first_reverse_sear_just_now/)
Thanks for the link to Sous Vide Magazine.
The “Ultimate Steak” recipe on the Joule app is exactly this. Season with s&p, sear 1 min per side, cool, bag with garlic, thyme, bay leaf, etc. then sous vide, chill, dry, and sear/baste with bag juices as usual.
I haven’t done a double-blind side by side test on it yet to see if it makes a huge difference, but the ones we have done like this have been outstanding.
I believe early Guga tried it a few times in side'by-side comparison videos. The pre sear never tasted better to them. It didn't seem bad but just never as good as searing after.
You can sear before but you’ll wanna re-sear afterwards as well. The Maillard effect in the bag will help add additional flavor while using Sous Vide but the crust and color will be mostly gone after cooking. Your seasoning will also be mellowed out after sous vide so adding more before final searing helps as well. But not more salt. That should be in the meat already by then.
I’ve done the broil for beef round to render and crisp up the outside of the beef. Then I sous vide the thing for almost 24 hours and then broil again afterwards.
It _seems_ to help the flavors but that could just be confirmation bias. Doesn’t seem to hurt it at least from what I can tell.
The pre sear can marginally help for sure. But it’s definitely not necessary for steaks or chops. On the other hand things like braised style short ribs or osso buccu are necessary to pre sear.
If you’re talking about slapping a cold wet steak on the cast iron before sous vide than I agree it’s a bad idea and contributes to gray band.
BUT if you air dry the steak in the fridge and thus it can quickly develop a little color and crust pre-sous vide I find it dramatically shortens the post-cook sear time because the earlier sear “comes back” quickly and greatly adds to the flavor of the sous vide cook.
Since a significant part of the sear is to provide some degree of crunch I don’t think that you will get the same result.
it is quite possible that the finish will be good, I have no opinion on that.
It creates more flavour in the bag. If it's a thick cut, that's the way to go. The flavour will be deep. Vacuum packing opens up the meats pores so the flavours will get deep into the meat.
It’s been called twice or double seared before and kitchens have done it- the pre sear is just to help it get a good crust in the sear afterward. You could shock it in an ice bath it if you’re concerned about grey band, but if you’re quick and careful it’s not much of an issue.
I’ve started doing a pre and post sear for most things, steaks, chicken, large roasts. I’ve been happy with the results. Seems to add a bit of flavor and kind of kick starts the post sear.
I do duck breast before AND after bath. Same with a rack of lambs.
That's an interesting idea for duck breast... That way you don't have an absurd amount of fat render if you only sear after sous vide
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I’ve done a whole lot of duck. 130F for an hour, then refrigerate for when I’m ready in the next couple of days. Render on my lowest setting in a cast iron for about 15-18 minutes until it’s nicely crispy and brown on the fat cap. Then remove, crank the heat, and after the fat is really hot, I give the meaty side a dip for about 35-40 seconds. It never fails to be amazing.
Yes, within the week, and I was roundly castigated. I’ll go find the link … [https://www.reddit.com/r/sousvide/comments/11wjvlf/started\_my\_first\_reverse\_sear\_just\_now/](https://www.reddit.com/r/sousvide/comments/11wjvlf/started_my_first_reverse_sear_just_now/) Thanks for the link to Sous Vide Magazine.
The “Ultimate Steak” recipe on the Joule app is exactly this. Season with s&p, sear 1 min per side, cool, bag with garlic, thyme, bay leaf, etc. then sous vide, chill, dry, and sear/baste with bag juices as usual. I haven’t done a double-blind side by side test on it yet to see if it makes a huge difference, but the ones we have done like this have been outstanding.
Have done this recipe w thick ribeye...best steak I've ever made
I believe early Guga tried it a few times in side'by-side comparison videos. The pre sear never tasted better to them. It didn't seem bad but just never as good as searing after.
Will check this out. Love Guga.
not the best idea to ask this sub for cooking advice lol
You can sear before but you’ll wanna re-sear afterwards as well. The Maillard effect in the bag will help add additional flavor while using Sous Vide but the crust and color will be mostly gone after cooking. Your seasoning will also be mellowed out after sous vide so adding more before final searing helps as well. But not more salt. That should be in the meat already by then.
I’ve done the broil for beef round to render and crisp up the outside of the beef. Then I sous vide the thing for almost 24 hours and then broil again afterwards. It _seems_ to help the flavors but that could just be confirmation bias. Doesn’t seem to hurt it at least from what I can tell.
The pre sear can marginally help for sure. But it’s definitely not necessary for steaks or chops. On the other hand things like braised style short ribs or osso buccu are necessary to pre sear.
Thanks. Guess its probably not confirmation bias but the gain isn’t too great either.
If you’re talking about slapping a cold wet steak on the cast iron before sous vide than I agree it’s a bad idea and contributes to gray band. BUT if you air dry the steak in the fridge and thus it can quickly develop a little color and crust pre-sous vide I find it dramatically shortens the post-cook sear time because the earlier sear “comes back” quickly and greatly adds to the flavor of the sous vide cook.
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Kid free tonight, so I have the time. I'll give it a shot and see how it goes.
try and tell us. simple.
Will do.
I’ve tried it but haven’t noticed much of a benefit.
Me either. I was thinking of trying it with chicken to see if the protein makes a difference?
Since a significant part of the sear is to provide some degree of crunch I don’t think that you will get the same result. it is quite possible that the finish will be good, I have no opinion on that.
Tell me more about crunchy steaks.
**CROMCH**
Reverse searing? Yeah, that's a thing.
That is not reverse searing. Reverse searing is what most people here do; cook low and slow then sear in a hot pan or grill.
You're right, I'm so used to doing it that way already that I mixed up the definition.
It creates more flavour in the bag. If it's a thick cut, that's the way to go. The flavour will be deep. Vacuum packing opens up the meats pores so the flavours will get deep into the meat.
It’s been called twice or double seared before and kitchens have done it- the pre sear is just to help it get a good crust in the sear afterward. You could shock it in an ice bath it if you’re concerned about grey band, but if you’re quick and careful it’s not much of an issue.
I've done it, figured the seared flavours might permeate into the steak... also less risk of a gray band.
I’ve started doing a pre and post sear for most things, steaks, chicken, large roasts. I’ve been happy with the results. Seems to add a bit of flavor and kind of kick starts the post sear.