OT-Sous Vide Steak Question

Darby_Crenshaw

nolaegghead said:

I'll throw the bag in some tepid water to retard the impact the sear has on my internal temp.  Perfectly acceptable. 

i just throw my raw steak(s) in a ziploc bag in some hot water to take the chill off.  then sear.

about a half hour to forty five minutes in hot tap water. change ot out once or twice as the water cools.

sear to finish 

"hot tub" method.  (credit to AZRP i think)

nolaegghead

J-dubya said:

For me, the concern with the sear is ruining the edge to edge consistency.

  M.   Most of us can get a really consistent IT with reverse sear or front sear on the egg, but you get a big band of gray.  Anyone use a torch to sear? How does it compare (in the context of this discussion - increasing IT etc) with a CI sear? 

I do not like the taste and appearance when using a torch to sear.  Not awful, but a pan or grill is preferable to me.

HeavyG

nolaegghead said:

J-dubya said:

For me, the concern with the sear is ruining the edge to edge consistency.

  M.   Most of us can get a really consistent IT with reverse sear or front sear on the egg, but you get a big band of gray.  Anyone use a torch to sear? How does it compare (in the context of this discussion - increasing IT etc) with a CI sear? 

I do not like the taste and appearance when using a torch to sear.  Not awful, but a pan or grill is preferable to me.

Pretty much agree. I even bought this torch head as many hard core sous videos recommend - http://www.amazon.com/Bernzomatic-BZ4500HS-Electricians-Shrink-Torch/dp/B00834RCLU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage


Still prefer searing over flame or hot pan but will use it if the weather is nasty and don't want to go outside and don't want to smoke up the kitchen.

J-dubya

^ thanks guys