On: For my final project I built a sous-vide immersion cooker

[bitroliest]

Not directly related to the tech, but "sealing in the juices" with a sear is broscience. [1] http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-...

[scott_karana → bitroliest]

"Sealing in the juices" is definitely false, but a hot sear to cause the Maillaird protein reaction is important if you want to have the distinctive "traditional" steak taste.

[joshu → scott_karana]

The more important question for sous vide: Sear before or after vacuuming? Or both?

[scott_karana → joshu]

Dave Arnold tested this, and preferred searing before and after cooking. :)

http://www.cookingissues.com/primers/sous-vide/purdy-picture...

[alilja → joshu]

Definitely after. Cooking denatures the myosin and releases water; a seared steak soaking in water isn't going to have the kind of texture you'll get (and want!) from the Maillard reaction.

I guess what I mean is that it'll taste fine but the texture won't be quite there.

[ghostDancer → bitroliest]

From the same page a cheap sous-vide hack: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-...

[joezydeco → ghostDancer]

That's good for a 1-hour steak, but I wouldn't do eggs this way (needs more precise temp) or a 72-hour short rib braise (needs stable heat for longer).

[jpp → joezydeco]

I agree--and even for one hour timeframes, be sure to check your ending temperature to make sure it didn't cool off too much. I'm not a fan of the beer-cooler method for this reason (although with care, of course, it's safe).