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Sous Vide Searing

Sous Vide Searing Recipes and Articles

Sous Vide Pre-sear vs Post-sear – Ask Jason

Placeholder There is a lot of talk about whether you should sear your meat before sous viding it. There are two main reasons to do it. First, pre-sear before sous vide to sterilize the meat, and second is to add flavor and help out your post-sear.

Sous Vide Searing Tips - Ask Jason


Searing is one of those things that some people have no problem with it and other people really struggle with it all the time. There's a lot of things you can do to help increase your success and there's many different searing methods to choose from.

Bernzomatic Torches: TS4000 vs TS8000 for Sous Vide Searing

Placeholder As more and more home cooks aspire to become accomplished sous viders, they are experimenting to discover the best ways to create an awesome sear on a variety of proteins. One of the more popular, and the one I use a lot, is to use a torch, either by itself or in conjunction with another technique such is pan frying. There are numerous torch options available, in this article we take a close look at the two Bernzomatic offerings; the Bernzomatic TS4000 and TS8000 and provide a recommendation. We also suggest a potential modification to the torch that you might want to explore. These will allow you to provide a great sear to your sous vide cooking protein.

Should You Sear Before Sous Vide? - Ask Jason

Placeholder I take a deep look at the question of whether or not to sear your food before you sous vide it. The answer isn't simple, but you can make your own conclusion.

Sous Vide: Torches

Placeholder There are several torches to sear sous vide foods and here are some of the best ones for the home and professional cook to use.

How to Sear Sous Vided Foods

Placeholder One of the areas sous vide falls short is creating that nice flavorful, brown crust on foods. Luckily there are several ways to finish of foods after they have been sous vided to create the crust without further cooking the food. The whole goal of post sous vide browning is to create the crust while heating the interior of the food as little as possible. The main keys to accomplishing this goal are dry foods, high temperatures, and short times.

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