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by electromagnetic
5891 days ago
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Beef is ideal to sear just before SVing, not only does it seal in the moisture, but the most dangerous bacteria on beef is on the surface, and just slapping the beef down in a very hot pan, flipping and removing is enough. This is why you can have a blue steak that is cold on the inside (not in many restaurants however) and cooked on the outside. Searing your steak before cooking would likely aid in the hacked SV as a lack of vacuum sealing means some moisture may be lost, but searing prevents this. It also protects the average, less experienced, cook from giving themselves a wicked case of food poisoning. |
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