How can I add smoky or charred flavors to sous vide meat?

Question

How can you add smoky or charred flavors to sous vide meat? Get tips and techniques for adding these flavors after the meat is cooked.

Answer 1

You can add smoky or charred flavors to sous vide meat by using liquid smoke in the bag, searing the meat before or after the sous vide process, or using a smoking gun after cooking.

Detailed Explanation:

Sous vide cooking excels at precise temperature control, but it doesn't inherently impart smoky or charred flavors. To achieve these flavors, you need to supplement the process. Here's how:

1. Liquid Smoke: Adding a small amount of liquid smoke directly to the sous vide bag before sealing is a simple method. Start with a very small amount (e.g., 1/4 teaspoon per pound of meat) and adjust to taste in future cooks. Liquid smoke is concentrated, and too much can be overpowering.
2. Pre-Sear: Searing the meat *before* sous vide can develop some initial Maillard reaction and smoky notes. However, the sous vide process can sometimes soften the sear, so this method is best for thinner cuts or when you want a subtle smoky flavor. Sear quickly over high heat to avoid cooking the meat through.
3. Post-Sear: Searing the meat *after* sous vide is the most common and effective method. The sous vide process ensures the meat is cooked to your desired doneness, and the post-sear adds the crust and smoky flavor. Use a very hot pan (cast iron is ideal) with oil or butter, or use a broiler or grill. Pat the meat dry before searing to promote browning.
4. Smoking Gun: A smoking gun allows you to infuse the cooked meat with cold smoke. Place the cooked meat in a container with a lid or cover it tightly with plastic wrap, insert the smoking gun nozzle, and fill the container with smoke. Let it sit for a few minutes to absorb the smoke flavor.

Pro Tip:

When searing after sous vide, ensure your pan is screaming hot and use a high-smoke-point oil like avocado or grapeseed oil to prevent burning. Don't overcrowd the pan, as this will lower the temperature and result in steaming instead of searing.