My second time cooking a steak sous vide, decided on a London Broil at 132° for 6 hours, let it rest for 10 mins then mayo seared (incredible technique imo for ease and results) on stainless steel; was looking at getting a torch and wondered if anyone knew if the results were the same as using a pan when using Mayo
by Jprangs
2 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Using a torch would likely not work wellwitu mayo outside. It would just burn the mayo.