Sear VS Reverse Sear

Grandpas Grub · May 2008

First off, thanks thirdeye for the link to the podcast. Very interesting and great information.

What are the thoughts on the taste of direct sear or reverse sear. Is there a difference and can the difference be tasted?

GG

thirdeye · May 2008

There is no argument that searing makes for tasty flavors. If you follow Shirley Corriher, Harold McGee, The CI article on prime rib from December of 1995, and even the Alton Brown show from a few years ago....All agree that searing at the end works so well, and so quick, because during the cook, the sugars & proteins have slowly migrated and concentrated on the surface. The more ammunition, so to speak, the better of a Doc Maillard reaction.

When you do the up-front sear, you are forcing proteins and sugars to the surface quickly, and the "reaction" still takes place.

I've had some great steaks both ways.....

Grandpas Grub · May 2008

I see the 'new' (to me) logic in reverse searing and what was expecially interesting was the weight difference in the first vs reverse searnig in the interview. That would lead me to think the reverse would be more moist, I am guessing.

This all gets me thinking about the Dutch Oven Pot Roast. The last one I did I gave the roast a 7 minute sear on all sides. I then used the left overs in the pan for browning the onions/spuds/carrots. Then I add the liquids for the long cook.

If I neglect the sear I am going to lose, or think I am going to lose that initial flavor on the veggies.

So I am wondering if I braze the pot roast for 5 to 6 hours am I going to gain anything by searing after the cook? Or, am I better off pre-searing then brazing.

GG

QBabe · May 2008

I could be completely wrong, but in the case of a pot roast, if you attempted a sear after 5-6 hours of braising, your meat may already be at that fall-apart tender stage and you wouldn't be able to accomplish a reverse sear. Plus, as you said, you need the de-glazing step to get the flavors into your liguid and veggies.

Celtic Wolf · May 2008

The reverse sear is for meats you do not braise (steaks mainly). Like QBabe said you want the initial sear in the Pot Roast to flavor the braising liquid. Plus after 5-7 hours in a braising liquid I doubt you'll be able to pick it up let alone sear it.

thirdeye · May 2008

Although small, the difference in weight would lead to a moister product. Now, can we tell that difference in a side-by-side taste test? Don't know. I do know that of the chefs that cook prime rib at lower temperatures, most of them say it is to increase yield....spread that small weight savings over 50 or 100 pounds of prime rib each week, times 52 weeks a year; well, you see where I'm headed.

As far as something like a pot roast, the searing you did benefits other parts of the technique, namely a flavor base for the onions & carrots as well as the braising liquid. And let's face it, Betty Crocker has done it that way for years...It's easy to get locked in to that method. (you know how I like poking fun at Betty heheee.) But there is another way, maybe a better way, without searing the roast....

Why not fry up 1/4 pound of trim from that pot roast, or just some 80/20 burger in a pan, then do your veggies and deglaze? (inexpensive and effective, right?) This would let you put the pot roast straight on a low temp cooker (or in an oven) for a couple of hours. You will retain more moisture, get more flavor and it will be lightly browned when it goes into the Dutch oven for the braise. Here is what mine look like when they are ready for braising.

Grandpas Grub · May 2008

I do have to be careful when removing the meat but it is solid enough to sear, if I wanted to.

I did a test last night with onions/spuds/carrots using some olive oil, they came out tasting great but it was not close to the flavor when deglazing from a sear. The veggies take on a lot of flavor during the brazing also.

I think I am going to try the suggestion thirdeye as posted below.

Thank you, Kent

Grandpas Grub · May 2008

I think you are correct. That liquid is important for stock in making sandwhichs the following day and for the gravy for the dinner at hand.

Thanks, Kent

Grandpas Grub · May 2008

That roast sure looks nice as it is.

I am going to give that a try on the next pot roast cook. I sure appreciate the suggestions and help.

Kent

fishlessman · May 2008

if the steak is for me i sear first, if its to impress someone else with nice uniform red meat i sear last. i like the sear first so that the char and the later added rub gets to mingle with the juices during the rest and roast. searing last i notice a more burnt off flavor in the char that didnt get to mellow and if there was a rub on there for the cook it gets a burnt pepper taste which i dont like as much. searing first allows the char to soften a little and gives a chance to add rub or pepper during the resting stage minimizing any chances of burning it. with that pot roast half exposed during the cook, crank up the temps at the end so that the top gets crunchy, makes for a geat contrast.

Grandpas Grub · May 2008

Thank you, looks like at some point in time I am going to fire up two eggs and try one sear and one reverse sear.

When I've done the pot roasts, so far, I have given them a real heavy sear on all sides/ends.

The sear does soften up some in the braze stage. I usually don't pay too much attention to the cook so one side of the roast does get 'barkier' than the other. I too like a little of that more of the 'crunchy' texture.

We have the whole clan coming over for mother day and I am going to cook 3 maybe 4 DO pot roasts. I need to head out the the army navy store to see if they have a mini size DO.

I get a kick out of putting in a couple of hands full of lump in the mini and get to cooking.

GG

Eggtucky · May 2008

I agree fish...I like the sear first..but I think it does become a taste thing..there are logical arguments for both methods and I have talked to chefs that do it both ways...

Sear VS Reverse Sear

Comments

Categories