Pre searing meats worth it?
From an entertaining perspective, I am wondering if there is a downside to pre-searing meats in advance. I know that restaurants do this.
I am specifically talking about beef or pork tenderloin.
I would sear the meat the morning of the meal and then refrigerate it and bring it to room temp before cooking in the oven.
I see the benefits of saving time and mess (at least while guests are there). I am wondering if it will affect the end product though.
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Hank Hanover
May 11, 2012 07:19 PM
I wouldn't think it would hurt the end product. In fact, on a fairly thin steak, it would be easier to maintain a medium rare if that is what you are after. There would be no residual cooking from the searing. You could then concentrate on getting it to the temperature you want.
I have heard of caterers searing a hundred filet mignons and finishing them in a sous vide set up. They say it is the only way to serve 100 medium rare filets at the same time.
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re: Hank Hanover
hotoynoodle
May 11, 2012 09:30 PM
caterers, event chefs and restaurants running large functions pre-sear meat all the time. as long as it is truly just seared, it will be fine.
how many pieces are we talking?
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re: hotoynoodle
I should have said, I like beef medium rare and pork tenderloin a little less than medium.
I am not talking that many. For example, I am doing 4 loins next week for guests. They won't fit in one pan to sear, so I would need to use multiple pans or do them in batches. It is really more the mess and time away from guests where I see the benefit.
It is one less step to do when you are working on side dishes, making people cocktails, etc.
Since I hate overcooked meat, I don't think a high heat oven would get a sufficient sear before overcooking the meat, otherwise I would skip the stove top sear.
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re: kurtt
Hank Hanover
May 12, 2012 12:59 PM
They just keep it in the sous vide tank all day and when people order it, they sear it off? I suppose that would work too.
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