Why we not searing the meat, before we put it to the sous vide bath??!?!
In fact, we recommend to you to making the crust! Normally, the man throw the meat into the bag, seasons, add some fat, then put it into sous vide bath. Yet the presearing is not a bad idea of a steaks!
- The sudden heat treatment destroys microorganisms on the surface of the meat, therefore the meat longer time can be store int A refrigerator, without opening
- The seared crust has less moisture let out, so it will be even more juicier
- No need to fry again (or very short time) after cooking so it will be more visible in the nice red layers of the meat
- You can serve quickly, because the seared layeralready on the meat
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