Description
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.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttycaramelizedsavorywarmsubtletoastedearthybutterymeatycomplex