Quote:
Originally Posted by aaronck
Ok, got an Anova bluetooth unit this week and cooked an Outside Round roast for around 18 hours 2 131 degrees- Was nice and tender but I wasn't thrilled with the outside texture- I let it rest for 20 minutes and seared it in butter/ oil in my cast iron pan to finish it off- any suggestions on doing beef roasts? Is it best to pre-sear and then sous vide it or do the opposite? What should I try next??
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If you are just aiming for a different (crispier?) texture, I found that a pre-sear didn't really give that at all (the one I pre-seared came out of the bag with about the same texture as one I didn't). It did, however, seem to impart a slightly different flavour to the outside of the roast after cooking...might have been my imagination though.
For searing I have found that you need to pat down the outside of the meat really well in order to get it to sear correctly. I usually also add additional seasoning/rub right before searing it the second time. You could also throw the bag into a bowl of ice instead of just letting it cool in the air; this should let you sear it a bit longer.
Note: I used the broiler in my oven rather than a pan...not sure what the temperature difference is between the two, which might affect things as well.