Searing Meats

I  have discovered that searing meat before cooking rather then after cooking is the way to go.  Doing this not only burns off any surface bacteria but also imparts a nice grilled flavor.  It is also a time saver. 

The first time I cooked steaks for eight people I did not do this.  I ended up spending a lot of time in the kitchen searing steak after steak.  I was missing the party.  I also realized that I had absolutely no way to keep the seared steaks warm while I was searing the others.  I did not want to put the steaks in the oven and dry them out.   I ended up scrubbing the skillet that I had seared the steaks in as well. 

The beauty of sous vide is perfect steaks and no clean up. 

Featured Recipe

Pumpkin Spice Cake

Tired of the same old pumpkin pie for Thanksgiving? Why not enjoy this fabulous sous vide Pumpkin Spice Cake topped with warm Carmel sauce. Happy Thanksgiving!


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