In article >,
"Ophelia" > wrote:

> "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))

A full-sized propane torch works well, especially to get a nice crisp
texture on the fatty edge of a steak, or when bones prevent the meat
from making good contact with the pan (close doesn't work here; the meat
has to lie directly on the metal).

I don't have one, but my suspicion is that a smaller (kitchen) torch
would just take too long to do a good job on a couple of steaks.

There are people who claim that a propane torch leaves some sort of
"taste", but I've never noticed it. Maybe the fact that one of the
claimers is also a purveyor of an attachment that's supposed to prevent
it has something to do with that.

Isaac