Limitations to Pre-searing?

Daniel_Vlodaver_350244

I understand that presearing and postsearing something like a steak is preferable to only postsearing it, but i'm curious about other applications.

• Would it still be preferable to presear something like fish (i.e. salmon), why?
• Are there any products that are good seared that you wouldn't want to presear?
• Why are there some recipes that call for presearing and some that don't (i.e. "Perfect-Every-Time Center-Cut Tenderloin Roast" and "Sous Vide Pork Chop" presear, but "Sous Vide Steak" and "Sous Vide Chicken Breast" don't presear)

meyer8863

Presearing before cooking has 3 big advantages.

1. When you're doing a long cook (greater than about 6 hours) the searing pasturizes the surface of the protein, which is where most of the bacteria will be.

2. Searing a protein when cold, will help avoid overcooking it, since you start with a colder product. This also hastens the crisping in the post sear.

3. The maillard reaction creates complex proteins that taste amazing. When you have all those yummy brown bits in the bag, it can distribute throughout the meat during the cook.

Fish is the only protein I would never presear, just because its so delicate(personal preference) Personally, I don't presear anything with skin (chicken and fish).

Pork and beef are more "robust" so I want those more intense flavors that come from a presear.