Description
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.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttycaramelizedsavorymeatyrichtoastedbutteryherbaceoussmokydeep