I put it in the fridge right after chilling. It was difficult to run the sous vide again due to the circumstances, so I put it right in the pan. It's pork loin. It's a little overcooked, but it's still edible. I sprayed Pomis Olive Oil with oil spray, and the frying pan caught fire. I ate it with paprika, cucumber, and apple.
by AdFirm4469
4 Comments
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try and get a cast iron pan and avocado oil for searing in the future.
It absolutely looks like you didn’t dry it before searing. Or something. Doesn’t look normal.
Are you asking how to finish chilled, previously sous vide’d, meat? You can’t just sear the shit out of it because it’s cold. You basically have to cook it as if it were raw, so not in an inferno, but you don’t need to go to 145 for safety as any temperature will do and also to avoid overcooking it. Just has to be whatever warmth is acceptable to you.