Quote:
Originally Posted by Team Sergeant
Grilling in "corporate restaurants" grill marks are all about "appearance". At home you want to add flavor and the best way of doing that is searing meat to produce the Maillard Reaction.
Remember "color" is flavor.
Next time you make a stew and after searing the meat, add some color to the carrots and onions. Then throw them together and stew as normal.
http://modernistcuisine.com/2013/03/...lard-reaction/ |
Good info there, thanks. Since I SV the steak, I'm able to get a good sear and the grill marks are a bit of pyrolysis (I just learned that word  ). I think next time I will sear first and cool it in the freezer. After the sous vide, I'll mark it. Maybe I'll get my own branding iron. 
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
|