News for hackers. Stuff that matters.

A comment on For my final project I built a sous-vide immersion cooker. Parent comment

Re:For my final project I built a sous-vide immersion cooker by scott_karana on Monday December 15, 2014 @01:22PM (#8753419)
"Sealing in the juices" is definitely false, but a hot sear to cause the Maillaird protein reaction is important if you want to have the distinctive "traditional" steak taste.
[ Parent | on HN ]
Re:For my final project I built a sous-vide immersion cooker by joshu on Monday December 15, 2014 @05:29PM (#8754869)
The more important question for sous vide: Sear before or after vacuuming? Or both?
[ Parent | on HN ]
Re:For my final project I built a sous-vide immersion cooker by scott_karana on Tuesday December 16, 2014 @12:44PM (#8758188)
Dave Arnold tested this, and preferred searing before and after cooking. :)

http://www.cookingissues.com/primers/sous-vide/purdy-picture...

[ Parent | on HN ]
Re:For my final project I built a sous-vide immersion cooker by alilja on Monday December 15, 2014 @05:50PM (#8754954)
Definitely after. Cooking denatures the myosin and releases water; a seared steak soaking in water isn't going to have the kind of texture you'll get (and want!) from the Maillard reaction.

I guess what I mean is that it'll taste fine but the texture won't be quite there.

[ Parent | on HN ]