Quote:
Originally Posted by scho63
When you finish with the Sous Vide process and take the meat out, do you need to dry it off or season it?
I was always curious on how it gets finished by searing or broiling.
Also, how long does the finishing take?
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Today, since I froze it with nothing, I waited until I pulled it out of the bag. At that point I did dry it, added a small amount of grape seed oil, seasoned it very liberally like you would any really large chunk of beef, then into the broiler for exterior color. After that, tented for ~15 minutes while the grilled onions were prepped and brussels sprouts finished. Then it was a drink and flavor glory!