"dsi1" wrote in message
...

On Friday, April 28, 2017 at 10:15:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 12:20:39 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > > I did two filets mignon and a lamb blade chop for dinner (three
> > > people).
> > > Gave the lamb about 4 hours and the beef about two at 130 F, followed
> > > by
> > > a fast sear in a nuclear-hot iron skillet.
> > >
> > > Since the filets were twice the thickness of the chop, getting
> > > everything ready to plate at the same time would have been a bit
> > > difficult any other way (well, my SiL the trained chef could do it,
> > > but
> > > not me). But with sous vide, everything was ready essentially
> > > simultaneously, and both the filets and the chop were wall-to-wall
> > > medium rare, with a nice crusty outside.
> > >
> > > Then, as I was teasing that last morsels of meat out from between the
> > > bones, it occurred to me that it would be really difficult to get
> > > those
> > > bits perfectly done along with the rest, since they were pretty well
> > > isolated by those bones. But because of the sous vide preparation,
> > > they
> > > were done just the same as everything else.
> > >
> > > A great lamb chop, a wedge salad, and a baked potato. Yum.
> > >
> > > Isaac
> >
> > It's a most wonderful thing for the foodservice industry. What I expect
> > is
> > that grilled meat served in restaurants will be properly done and
> > serving
> > time will be faster. What's not to like? Sous vide and fondue is
> > trending
> > baby!
> >
> > ==
> >
> > I have been using sous vide for a long time and I love it. A question
> > here
> > for those who do ... when you sous vide steaks, chops etc., do you brown
> > them before or after)
> >
>
> After. The biggest problem is how to brown the meat to give an attractive
> appearance. Do you use anything in particular?
>
> ====
>
> How do you mean 'use'? Do you mean to brown them off? Usually lard.
>
>
> --
> http://www.helpforheroes.org.uk

I'm talking about hardware. A really hot cast iron pan would work great.
Essentially, you're branding a pretty design on the meat.

https://www.youtube.com/watch?v=JB1x0O-bhrw&t=379s

===

Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
although it is much, much smaller. I use it to brulee the tops of custards
etc. I will give that a try next time) Thanks for the idea))



--
http://www.helpforheroes.org.uk