To add a char or caramelization after sous vide cooking, Micah can either quickly pan fry or grill the meat. These methods apply immediate high heat to create the desired crust on the exterior of the meat.
To achieve the desired char or caramelization on meats that have been cooked sous vide, Micah can employ a quick finishing step after the sous vide process. The most effective methods are:
- a quick pan fry after the sous vide
- grill the meat after the sous vide
- These methods apply intense heat for a short duration to create a flavorful and aesthetically pleasing crust. Broiling or deep frying before sous vide is not practical, as the sous vide process would mitigate the effects of these initial cooking steps. It's important to note that the process of smoking meat, which includes the
- pit BBQ method
- , has historically been a vital practice for extending the shelf life of proteins and enhancing the palatability of less desirable cuts, especially given the protein scarcity and starch-heavy diets in the US South.