fat was cooked perfectly and not grizzled like it sometimes get when seared and I preferred the texture and taste (try to keep in your bird sized brain that it was sitting at 130 degrees for 2.5 hours and was not flabby or cold)
why the fuck should I use a beer cooler when I can maintain perfect temperature control on a stove top and nothing I've read about the beer cooler method indicates that it's superior to the stove top method and in fact it appears to be more difficult (and require more babysitting) if you're trying to maintain a specific temperature which is the point in the first place.
what exactly are you credential to be giving advise about anything (other than bad hair cuts and polio like legs - on those topics I will definitely defer to you)?
you don't know me or my brother yet you assume we're trying to PWN each other?
Are you this much of a douche in real life?
Are you so insecure that you feel the need to PWN your friends and family
that's the only reason I can think that you would just assume that about others who you don't even know
I see you haven't bothered to refute the benefit of pre-searing as stated in the article (which also mentioned that if you pre-sear then post searing might not even be necessary)
Here you go disgusting doofus.
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.htmlSearingUnfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat. The browning reactions that take place to give your meat those wonderful crusty, roasted aromas only take place to a significant degree at temperatures well above 300°F, a good 170°F hotter than normal sous-vide cooking temperatures, which means that you still need to pull out the sauté pan to finish.
The key is to sear the meat as quickly as possible, to prevent any possible overcooking. Have your skillet ready and ripping hot before the meat comes out of the water bath, dry the steak thoroughly before adding it to the pan (wet meat will cool the pan down faster than dry meat), and leave it in the pan only long enough to color.
The question on my mind: some chefs pre-sear their meat before adding it to the bag, claiming that the browned flavors penetrate into the meat as it cooks in the water bath. Is this true?20100303-sous-vide-steaks-pre-sear.jpg
Steaks just out of the bag—untreated on the left, pre-seared on the right. [Photographs: J. Kenji Lopez-Alt]
To find out, I cooked two identical steaks at 130°F, one with a pre-sear for one minute per-side in a 550°F skillet, and one without. Some of the color on the pre-seared version fades during its time in the bag. One can only hope that this is due to the fact that it has been somehow transported into the meat, reinforcing its flavor.
20100303-sous-vide-steaks-pre-sear?.jpg
Same steaks, post-searing. [Photographs: J. Kenji Lopez-Alt]
These are the same two steaks after being seared for a minute per side in 550°F skillet, in hot canola oil. Visually, there's not too much distinction. And flavor-wise? In a blind tasting, tasters were split across the board on which one they preferred, and when asked to correctly identify which steak was which, they fared no better than chance.Conclusion: Don't bother with the pre-sear—you develop plenty of flavor with just the single, post-water bath sear.
