The other issue with getting the perfect crust, besides temperature, is getting rid of moisture on the surface of the steaks. They come out of the sous vide covered in moisture, and this impedes the crust because as the moisture evaporates under heat it creates an insulating layer. So you have to dry the steaks really well with paper towel before searing. But I'm never satisfied with the drying. I wonder if there is some higher tech (chemical?) way to get the moisture off the surface?
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- jim 11-03-2014 2:58 pm