Pan-Searing: The Secret To Perfect Sous Vide

Pan searing is an important step in the sous vide cooking process. While sous vide cooking leaves you with a perfectly cooked piece of meat, it lacks the crispy crust that traditionally cooked meats have. Pan searing adds texture and flavour to the meat, creating a contrast between the edges and centre of the food. It is also a way to ensure your meat is cooked to the right temperature without overcooking it.

Pan searing is the best method for sous vide food

Pan searing is the best way to finish sous vide food, especially steaks. It is a simple and effective way to get a nice, crispy crust on your food.

Pan searing is a quick and easy way to finish sous vide food. It is also a very affordable method, as most people already have a pan that will do the job in their kitchen. Cast iron pans are a staple of the culinary world and are durable and excellent value. They hold temperatures extremely well and are therefore ideal for pan searing.

How to pan sear

Firstly, dry your food. This is a critical step as moisture can get trapped underneath the food and make it harder to get a good sear. Use a paper towel or a dishcloth to remove all moisture from the outside of the food.

Next, season the food with salt and pepper.

Then, heat your pan over a high heat. Add a little oil – just enough to coat the pan. Use an oil with a high smoke point, such as avocado oil or extra light olive oil.

Once the pan is hot, add your food. You will only need to sear it for 45-90 seconds on each side. Flip the food regularly to ensure even cooking.

Other methods

There are other ways to finish sous vide food, including using a grill, a blow torch, or a panini press. However, pan searing is the best method as it is quick, easy, and affordable. It also produces the best results – a nice, crispy crust and an even cook.

Cast iron pans are a staple of the culinary world

Cast iron pans are renowned for their heat retention. Once hot, they stay hot for a long time, making them ideal for achieving a quick sear. Their durability means they will outlive most other kitchen equipment, and they are excellent value for money.

When using a cast iron pan, it is important to dry the meat thoroughly before placing it in the pan. This is because water steams at 100°C/212°F, and if moisture is present when searing, the water will heat first and steam the meat.

There are several techniques for achieving a good sear with a cast iron pan. One method is to heat the pan to a high temperature, add a small amount of oil, and then sear each side of the meat for 30-90 seconds. Another technique is to heat the pan to medium-high, add avocado oil or another high smoke point oil, and then sear the meat for 15-second intervals, flipping often.

Cast iron pans are an excellent choice for achieving a perfect sear on sous vide food. Their heat retention, durability, and affordability make them a must-have for any chef.

Searing creates a difference in texture and flavour

Searing is a critical part of the sous vide cooking process. It is a technique that utilises very high heat to create a delicious, caramelised crust on the food surface. This is achieved through the Maillard reaction, a chemical reaction between the reduction of sugars and amino acids that gives caramelised foods their distinctive, delicious flavour.

Searing after sous vide cooking generates a difference in the texture and flavour of the inside versus outside of the food, which is much more tantalising to the tastebuds. It also improves the appearance of sous vide food, creating greater contrast between the edges and centre.

To achieve a good sear, it is important to dry the meat thoroughly before placing it in a hot pan with oil. This is because moisture can get trapped underneath the food, making it harder to get a good sear. A cast iron pan is best for searing as it holds a lot of heat and doesn't cool down easily.

When searing, the goal is to flip the meat every 30 to 45 seconds for 2 to 3 minutes, or until the core temperature reaches the desired level. This quick searing process ensures that the inside of the meat doesn't overcook.

Searing improves the appearance of sous vide food

Searing creates a contrast between the edges and centre of the food, making it more visually appealing. It also adds a crisp crust to the exterior of the food, which is often lacking in food cooked only with the sous vide method.

To get a good sear, it is important to dry the food thoroughly before placing it in a hot pan. This is because moisture can get trapped underneath the food and prevent it from browning. Using a cast iron pan, which retains heat well, can also improve the appearance of the final product.

Searing is a critical part of almost every sous vide cook

Searing after sous vide generates a difference in the texture and flavour of the inside versus outside, which is much more tantalising to the taste buds. It also improves the appearance of sous vide food, creating a greater contrast between the edges and centre of precision-cooked foodstuffs.

There are a few steps to follow to get the perfect sear. Firstly, dry the meat off with a paper towel to remove as much water as possible from the surface. Then, season with salt and pepper. Next, let the meat sit for a few minutes at room temperature to allow more moisture to evaporate. Finally, get your pan super hot. You want it to be so hot that when you flick a drop of water, it jumps around, sizzles, and disappears.

When the above three conditions are met, add your oil and swirl or brush it around the pan. Use a high smoke point oil, such as avocado oil, extra light olive oil, or ghee. When the oil starts to shimmer or ripple, it’s time to add the meat. You will likely need only 45-90 seconds per side if the pan is hot enough.

It is important to note that searing can be done before or after sous vide cooking. Searing before means that the flavours developed during searing will cook together with the food, adding some nice flavour to the bag. However, searing after helps develop a nice clean crust right before serving and releases wonderful aromas. Ultimately, it is a matter of personal preference.

Frequently asked questions