I’ve found that doing the water bath early allows me time to throw them in cold water for a while. I like to lower the internal temp back down before searing. It allows for a better sear without risk of cooking the middle more.
for some items, or for a party, I’ll sous vide the day before. That allows me to better control finish time. Sometimes I might briefly smoke the meat on indirect heat before searing, as well. Dries it out, adds some smoke flavor and brings the internal back up slowly from fridge temp before hitting it with the high heat
for some items, or for a party, I’ll sous vide the day before. That allows me to better control finish time. Sometimes I might briefly smoke the meat on indirect heat before searing, as well. Dries it out, adds some smoke flavor and brings the internal back up slowly from fridge temp before hitting it with the high heat
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