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rotuts

Searing after SV

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as some know

 

Im a fan of SousVideEverything

 

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos

 

they have been doing a series of experiments re: best way to sear a Steak after SV

 

here is the final Vid :

 

 
 
 
↵ Use original player
YouTube
← Replay
X
i
 

 

you can see the equipment they used under the vid

 

personally I can't see why this :

 

https://abcbarbecue.com/?afmc=1l

 

is much different than a chimney starter other than it had a larger surface area.

 

I am pleased that over time they have dropped the temp for their steaks down to 129

 

they must like a bit of chew as i think 2 hours is not optical esp w a good sear.

 

I go with 4 I think

 

enjoy

 

I won't reveal their winner

 

but they show you all the items they used in order at the end.

 

and they do comment on the ' charcoal ' flavor you may or may not get w their winner.

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20 minutes ago, rotuts said:

as some know

 

Im a fan of SousVideEverything

 

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos

 

they have been doing a series of experiments re: best way to sear a Steak after SV

 

here is the final Vid :

 

 
 
 
↵ Use original player
YouTube
← Replay
X
i
 

 

you can see the equipment they used under the vid

 

personally I can't see why this :

 

https://abcbarbecue.com/?afmc=1l

 

is much different than a chimney starter other than it had a larger surface area.

 

I am pleased that over time they have dropped the temp for their steaks down to 129

 

they must like a bit of chew as i think 2 hours is not optical esp w a good sear.

 

I go with 4 I think

 

enjoy

 

I won't reveal their winner

 

but they show you all the items they used in order at the end.

 

and they do comment on the ' charcoal ' flavor you may or may not get w their winner.

 

Really, the weed-burning torch won?  I can't imagine it wouldn't impart torch taste, and a lot of it.  And I'm just not into a blackened char.  But I can see the logic in searing that fast to not further cook the interior.  I'll dig mine out.

 

I have tried the charcoal chimney method, with a "poor man's SV".  No bath involved.   You just skewer and bake the cuts at your target temp for about an hour (This is one of the few uses for my Breville BSO I like).  Then you suspend the steaks over a half-full briquet starter chimney for about a minute.  This works fine, except any dripping fat throws ash in the air and onto the steaks, and it still takes >1 hr..  No Michellin star.

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47 minutes ago, btbyrd said:

Konro grills for the win.

 

Also deep frying. 

 

OK, so how long do you typically sear on this, each side, post SV?  And do you use the binchotan charcoal?

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As long as it takes depending on the heat of the fire. I use lump hardwood most of the time, as binchotan is expensive and isn't really necessary. It's nice for special occasions though.

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I think there needs to be a distinction between searing and charring.  Charring may have its place, but it's not searing.  

 

Please do not char a great steak.

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