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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sous‑vide reverse searing cooks protein sous‑vide to a precise internal temperature, then sears the surface at high heat to create a Maillard‑rich crust while preserving moisture.
Origin: French haute cuisine (1990s) — France
See full technique reference →The sous‑vide step brings the protein to a uniform temperature (55–60 °C) without significant protein denaturation, maintaining juiciness. The subsequent sear (>200 °C) initiates the Maillard reaction, producing melanoidins and flavor compounds that form a crust. The high surface temperature also lowers surface pH slightly, enhancing browning and flavor development.
Primary Reaction
Maillard reaction
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