Specific Question: Presearing and Sous Vide:
I came across this little nugget on the Modernist Cuisine website:
Well, OK then. But for which "few other foods" does pre-searing trigger unwanted reactions that can cause off or warmed-over flavors with sous viding?
Followup Question: Other Sources of Off-Flavors with Sous Vide:
I've read here on The Pit that raw garlic and olive oil are two sources of off flavors in sous vide. Plus I've read here that raw garlic in oil in the sous vide environment can promote botulism.
So those are two no-nos for me when sous viding. No olive oil. No raw garlic.
Any others?
Kathryn
I came across this little nugget on the Modernist Cuisine website:
Searing food before vacuum sealing and cooking sous vide can add depth to the flavor of sous vide dishes. This step should be avoided for lamb, other meats from grass-fed animals, and a few other foods in which presearing can trigger unwanted reactions that cause off-flavors and warmed-over flavors to form when the food is later cooked sous vide. We recommend searing those foods after cooking them sous vide.
Well, OK then. But for which "few other foods" does pre-searing trigger unwanted reactions that can cause off or warmed-over flavors with sous viding?
Followup Question: Other Sources of Off-Flavors with Sous Vide:
I've read here on The Pit that raw garlic and olive oil are two sources of off flavors in sous vide. Plus I've read here that raw garlic in oil in the sous vide environment can promote botulism.
So those are two no-nos for me when sous viding. No olive oil. No raw garlic.
Any others?
Kathryn
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