Quote:
Originally Posted by fleury
Or a spoon in case the knife punctures the bag.
On another note, why do some here sear prior to cooking? It's cooked in a bag, so there's little chance of flavor loss to begin with. Only makes sense to sear at the end. Besides, who likes a soggy sear?
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With Raw meat you get a more uniform dear than with cooked meet. In anything I've read that suggests it you do it after as to finish it and set out the crust. The malliard reaction that makes the brown bits doesn't care when you do it but you still need to dry out the surface so it doesn't feel slimy. I personally don't sear before as I haven't found it to be a problem to get a good sear after with a torch or pan.
As an aside searing doesn't lock in flavour or prevent flavour loss.