Sous Vide: Pan Or Torch?

Searing is an essential step in the sous vide cooking process, creating a delicious, caramelized crust on the surface of the food. While there are several ways to sear sous vide food, two of the most popular methods are pan searing and torch searing.

Pan searing is the traditional method of searing, where the food is cooked in a hot pan on a stovetop. This method can create a thick, crispy crust on the food and is suitable for various types of meat, such as steak, chicken, and ribs. However, it can be challenging to achieve an even sear on unevenly shaped foods, and it may also fill the kitchen with smoke.

Torch searing, on the other hand, involves using a blowtorch to finish off the sous vide food. This method is ideal for unevenly shaped foods, as the torch can easily reach all the nooks and crannies. It also allows for more precise control over the browning of the food and is less likely to overcook the centre. However, torch searing may not create as deep a sear as pan searing and can affect the taste of the food if not done properly.

Both methods have their advantages and disadvantages, and some people even combine the two for the best results. Ultimately, the choice between pan searing and torch searing depends on personal preference, the type of food being cooked, and the desired level of doneness.

Pros and cons of using a torch to sear sous vide food

Using a torch to sear your sous vide food has its pros and cons.

Pros

Using a torch is great for getting into all the nooks and crannies of unevenly shaped foods. It is also perfect for more delicate foods like chicken, turkey, and fish, as it doesn't heat the inside of the meat too much and doesn't make the outside stringy or tough. You can even plate the fish first and then finish it off with a little colour using the torch.

Torches are also great for getting the exact level of browning you want, as you can take your time and paint in the colour you desire.

Cons

The biggest downside to a torch is that it doesn't have a deep-penetrating sear, so while it looks good, you won't get the same texture or taste as you would with other methods.

Torches can also leave a fuel taste on your food if the settings aren't correct, and they can be slower to use than other methods.

Other considerations

If you're using a torch, it's best to dry your food with a paper towel before you start, as moisture can affect the searing process.

You can use a torch on its own, but it's often better to use it in conjunction with another method, like pan searing or grilling, to get the benefits of both.

There are a variety of torches available, including butane, propane, and weed burner torches, as well as searing guns and attachments like the Searzall, which diffuses the flame to give a more even sear.

Pan searing vs torch searing

The pros and cons of pan searing

Pan searing is the best method for searing sous vide food, especially steaks. Pans can be preheated to extremely high temperatures, allowing you to quickly form a nice crust on the outside of your meat without cooking the middle. Cast iron pans are a staple of the culinary world and a product every sous-vide chef should own. They hold temperatures extremely well and are durable. However, one of the downsides of pan searing is that it can create a lot of smoke, which can set off smoke alarms.

The pros and cons of torch searing

Using a torch to sear your sous vide food can be a great way to add some drama to your cooking. Torches are particularly useful for searing uneven foods, such as pork shoulders or chuck roasts, as they allow you to get into all the nooks and crannies. They are also good for more delicate foods, such as chicken, turkey and fish, as they don't heat the inside of the meat as much as a pan or grill. However, a downside of torch searing is that it doesn't create a deep penetrating sear, so it's not ideal for rendering fat on a steak or breaking down a fat cap on pork chops.

A combination of the two

Some people recommend using a combination of pan searing and torch searing to get the best results. You can use a torch to sear the areas of the steak that the pan missed, and to further develop the crust.

How to minimise smoke when searing

Searing is an essential part of the sous vide cooking process, but it can be a challenge to do so without creating a lot of smoke. Here are some tips to help minimise smoke when searing:

• Use a torch instead of a pan: While pan searing is an effective method for achieving a crispy sear, it tends to generate a lot of smoke. Using a torch to sear your sous vide food can help reduce smoke significantly.
• Choose the right oil: When pan searing, use oils with a high smoke point, such as avocado oil, ghee, or extra light olive oil. Oils with lower smoke points will break down at higher temperatures, creating smoke and imparting a bitter flavour to your food.
• Use less oil: Avoid using too much oil in the pan. A thin layer of oil is sufficient and will help reduce smoke.
• Maintain the right temperature: Heat your pan until it is very hot, but be careful not to let it get too hot. The ideal temperature for searing is when the oil is hot enough to ripple but not smoking. This will help prevent the oil from breaking down and creating smoke.
• Dry your food: Before searing, make sure to pat your food dry with paper towels. Removing excess moisture will help reduce smoke and also promote better browning.
• Chill your food: Chilling your sous vide food before searing can help buy you some extra time during the searing process. This is because chilled food takes longer to heat up, giving you more time to sear without smoking.
• Don't overcrowd the pan: Sear your food in small batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, leading to increased smoke and uneven browning.
• Use a cast iron skillet: Cast iron skillets retain heat extremely well and are less likely to cool down when food is added. This helps keep the searing process quick and minimises smoke.

The best tools for sous vide searing

While it is not necessary to have special tools for sous vide searing, there are a few particular tools that will enhance your sous vide searing technique.

Cast-iron/stainless/hard-anodized pan

A cast-iron pan is a staple of the culinary world and a product every sous-vider should own. Cast-iron pans can withstand extremely high temperatures, and once hot, they stay hot for a long time. They are also highly durable and can be purchased at a low cost.

Searzall torch attachment

The Searzall is a torch attachment developed by chef Dave Arnold. It converts the torch's flame into a shallow, diffused flame through two layers of very fine stainless steel mesh, resulting in a more useful source of infrared, radiant heat, which is much better for cooking.

Panini press/electric griddle

Most panini presses/electric griddles can reach temperatures between 425ºF and 500ºF, which is hot enough for a quick sear. This method produces very little smoke and yields quick and beautiful results.

Bernzomatic TS8000 High-Intensity Trigger Start Torch

The Bernzomatic TS8000 is a propane torch that is easy to use and provides a good amount of heat. It features an instant on/off trigger for convenience and fuel savings, as well as a lock button to keep the torch lit without needing to hold down the trigger.

Iwatani Torch CB-TC-PRO

The Iwatani Torch CB-TC-PRO is a butane gas torch that operates differently from the Bernzomatic torches. It is less convenient and safe due to its separate ignition and fuel control mechanisms. However, it is more readily available in certain parts of the world and is the least expensive option among the three torches mentioned.

How to get the best sear

Searing is an essential step in the sous vide cooking process. It creates a delicious, caramelized crust on the surface of your food through the Maillard reaction—a chemical reaction between the reduction of sugars and amino acids. This browning not only enhances the flavor but also improves the appearance of your dish by creating a beautiful contrast between the edges and the center.

Tools for Searing:

You don't need any special equipment to sear your sous vide food. Basic tools like cooking tongs, a spatula, a frying pan, and a heat source or broiler will do the job. However, if you want to enhance your searing technique, consider investing in a cast-iron/stainless/hard-anodized pan, a Searzall torch attachment, or a panini press/electric griddle.

Temperature:

To achieve the perfect sear, your meat or fish's surface must exceed 300ºF/150ºC. Searing at lower temperatures will result in a thicker layer of overcooked protein, so it's best to sear at higher temperatures to speed up the process and maintain the edge-to-edge texture perfection that sous vide cooking provides.

Oil or No Oil?

The use of oil during searing is a matter of personal preference and the type of protein being cooked. Higher-fat meats may not require additional oil, but if you choose to add oil, consider its smoke point—the temperature at which the oil breaks down. Using an oil with a high smoke point and coating your pan with a thin layer will help create an even sear without burning or adding a bitter flavor to your food.

Steps Before Searing:

There are a few crucial steps to follow before searing your sous vide food:

• Dry the meat thoroughly with paper towels to remove excess moisture.
• Season with salt and pepper to form a crispy, brown crust.
• Let the meat sit at room temperature for a few minutes to allow more moisture to evaporate and ensure a better sear.
• Get your pan extremely hot. A good indicator is when a drop of water sizzles and evaporates immediately upon contact.

Searing Technique:

• Once your pan is hot, add a small amount of oil and spread it evenly.
• Place your meat in the pan and let it sit for at least 45 seconds before flipping.
• Flip and repeat the process for another 45 seconds to 90 seconds, depending on your desired level of doneness.
• Remove the meat from the pan when you're satisfied with the color.

Alternative Methods:

If you're looking for alternatives to pan-searing, here are some other effective methods to achieve a beautiful crust:

• Broiler-Searing: Set your broiler to "High" and place your food 4-6 inches/10-15 cm below the heat source. Keep a close eye on it, as this method cooks quickly.
• Torching: This method is perfect for impressing your guests and searing foods with uneven surfaces. Place your food on a baking rack over a baking tray on a heat-safe surface to protect your countertops.
• Using a Searzall: This torch attachment, invented by chef Dave Arnold, creates a shallow, diffused flame that evenly sears the surface without overcooking.
• Countertop Panini Press/Griddle/Grill: These machines reach high temperatures, providing a quick and smoke-free sear. Set the temperature to the highest setting, and once it's ready, place your meat inside, ensuring adequate space between the pieces.

Minimizing Smoke:

Indoor searing can create smoke, so choose your method wisely. Pan-searing tends to produce the most smoke, followed by broiling, torching, and finally, the countertop panini press/griddle, which generates the least. Using oils with higher smoke points and less oil overall will also help reduce smoke.

Tips for a Perfect Sear:

• Don't crowd the pan. Allow adequate space between the pieces of meat to prevent steaming.
• Maintain consistent surface area contact by avoiding repeated flipping or pushing the meat around during the initial 45 seconds of searing.
• For a nice thin layer of caramelization, consider searing for a shorter duration.

Achieving the perfect sear for your sous vide food requires attention to detail and the right techniques. By following the steps outlined above, you'll be able to create mouth-watering dishes with a beautiful crust and a tender, juicy interior that will impress your family and friends.

Frequently asked questions