i am very unfamiliar with this process of cooking food but i read up on it a little bit. i dont know that it would be something that i would enjoy for a couple of different reasons...1- I love char/crust/bowning on a piece of meat and 2- I love the process of cooking and my initial inexperienced look at this technique, it looks a lot like crock pot cooking that requires little to no interaction during the cooking process.

despite all of that, I do enjoy learning about different styles of cooking.

how does one get the brown crust on the outside of a pice of meat such as the picture i found online? is it browned before or after or what?

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Posted by bossflossjr

The Great State of Louisiana

Member since Sep 2005

12262 posts

Posted on 4/5/14 at 8:06 am to StinkDog12

Yes. OP even seared n a skillet before bagging

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Posted by ruzil

Baton Rouge

Member since Feb 2012

16974 posts

Posted on 4/5/14 at 11:14 am to StinkDog12

That meat pictured was seared after the sous vide process. Typically I sear on a grill because I like the grill marks and I think it is more appetizing with that method.

I have also seared after in a cast iron skillet and used a chefs torch to sear. I don't like these methods as well.

I think in OP's dish that searing before is the way to go since that cut of beef is typically not suitable for grilling and is generally braised for a long time after the meat is browned. I don't see the appeal for cooking that cut medium rare though and a higher temp might render the fat and connective tissue better yielding a more tender end product.

This post was edited on 4/5/14 at 11:15 am

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