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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Low‑temperature searing applies a brief, controlled heat (120–140 °C) to the surface of sous‑vide cooked protein, creating a mild Maillard crust while preserving the core temperature.
Origin: French and Japanese (Late 20th–early 21st century) — France & Japan
See full technique reference →The technique relies on the high thermal conductivity of metal cookware to localize heat to the surface, initiating a Maillard reaction at temperatures where protein denaturation is minimal. This balances crust formation with juiciness, reducing volatile loss and maintaining interior moisture.
Primary Reaction
Maillard reaction
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