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Pan Searing Scallops - Page 3

post #61 of 71
Quote:
Originally Posted by Brandon ODell View Post

You are inferring that you can somehow cook something as long as you want to after sousvide and it will not raise in internal temperature.
The inference is yours, not mine. When it comes to sous vide, there has never been a need to infer anything. It is very specific and scientific. If you disagree that the whole idea about sous vide is about precision temperature control, then I think we have a huge communications and comprehension gap here.
Sous vide is not magic.
Once more I agree. I never claim sous vide is magic, I only state that it can do one thing that no human can, that is, it can maintain constant temperature to better than one degree F/C consistency, by using digital software/firmware, regardless of the heat source, the characteristics of the cooking vessel, the room temperature and the food that is being cooked. A sous vide device can actually learn and predict the total cooking environment, make real-time adjustments and gives you repeatable results.
Once a scallop is in a pan a certain amount of time, the middle will begin to cook, regardless of whether it is sous vide or not.
And sous vide can give you a great control range and flexibility before the food is overcooked. I am totally puzzled that you don't seem to believe that people, including great chefs, often over or under cook food. 
It also takes a certain amount of time in the pan to produce a good caramelization. Starting with a sous vide scallop reduces the amount of time in the pan you can cook the scallop before it overcooks. A normal sear method allows for a perfect balance between the time it takes to properly caramelize the outside and the time it takes to get the inside cooked just enough because scallops cook very fast. There is no benefit to sous vide with scallops. It certainly doesn't produce a better product. Having the perfect temp on the inside is pointless is you have to sacrifice flavor on the outside.
I have been taught that taste is always a personal and a subjective thing. I don't disagree that what you said results in great scallops for you, and I don't disagree with others who actually only like to sear only one side of scallops.

Implying that a properly seared scallop is somehow overcooked and bitter by your standards is a cop out, frankly. That caramelization doesn't make the scallop bitter. It makes it sweet. That is the glory of a scallop and that's what the scallops you are showing are missing. They are only half seared. And yes, it is very easy to judge the sear on a scallop, and most other meats, simply by looking.
Like I said above. The thousands of Google Image pictures of seared scallops, they all look different. I just don't see one standard "perfect" way of searing scallops.

You are obviously passionate about sous vide, and it certainly has it's place, but I think your passion maybe clouding your judgment on when it is appropriate.
I am not that passionate about sous vide. It is only a tool for making a small part of the cooking process predictable. 
 
dcarch

 

Here is a dish in which the scallops were sous vided and smoked, but not seared at all.

This dish was entered in a cooking competition a few weeks ago.

I won the competition.

 

 

post #62 of 71

You smoked before or after SV? Did the scallops end up with a slightly dried out surface from the smoking process?

post #63 of 71
Quote:
Originally Posted by beastmasterflex View Post
 

You smoked before or after SV? Did the scallops end up with a slightly dried out surface from the smoking process?

 

Good questions, but my answers may not do you much good :-).

 

My smoker is also a working refrigerator with a cold smoke generator, that permits me to cold smoke before sous vide.

 

It is also equipped with an ultrasonic humidifier, therefore it does not dry out food after a long smoke.

 

dcarch

post #64 of 71
Yeah that's cool
post #65 of 71
No matter what our differences might be, smoke always brings the love!
post #66 of 71

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Edited by tweakz - 10/27/14 at 10:31am
post #67 of 71
That's a proper sear. Simple technique, great result.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #68 of 71
Quote:
Originally Posted by tweakz View Post
 

 

Here's a demonstration of what I would consider a proper sear and cooking technique:

 

 

------- I'd be interested to know if you think yours are better than the ones in the video (aside from them not being well done).

 

There is no way I will say any of my cooking is better than any others. Depending on what you are trying to achieve and what is your personal preference. 

 

In watching the video, it all of a sudden occurred to me that there is one thing I do that's different than many typical cooking methods.

 

I have found that in cooking there is over use of bacon fat, duck fat, heavy cream, and butter. Ever wonder why obesity has reached epidemic proportions? Very sad!

 

I like the flavor of bacon, but  I throw away the rendered fat. I enjoy ducks, same, fat goes to the compost pile. I know, I know, this may get me banned from this forum, for crime of wasting gastronomic "liquid Gold".

 

I use less than one lb of butter in three years. I don't sear scallops in butter. Just vegetable oil. You will see different color at the end if you are not using butter to sear.

 

I play with different, subtler flavors, in cooking. For scallops, Yuzu orange, Calamondin orange, Meyer lemon from my trees. Different mushrooms, herbs. I like the texture of scallops cooked at 122F. At $25 a lb, I want absolute minimum shrinkage and minimum cooked at 212F.

 

To answer another question, without going into a long explanation of the physics, the sous vide method allows you complete flexibility in the degree and timing of sear. 

 

Very good video. Not a bad way to make scallops. I have been to Delmonico many times. I am sure I have ordered scallops there. Thanks for sharing.

 

dcarch

 

post #69 of 71

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Edited by tweakz - 10/27/14 at 10:32am
post #70 of 71
I lost 90lbs, and ten inches off of my waiste line about twenty years ago by going almost fat free. That took six monthes. I was also exhausted, starting to bauld, and had very poor skin. Now I adore fat, and am constantly pushing it on people. I have never regained that weight.
post #71 of 71
Quote:
Originally Posted by tweakz View Post
 

 

You could probably be a celebrity chef in a low fat diet niche as your flavorings and plating appear exceptional. I'm convinced fat is good for me because it's delicious without being addicting or mood altering, it's a transporter of fat soluble nutrients, it's a long term energy supplier, and a hormone regulator. 

 

I don't do any diets.

 

The science of diets, nutrition, and health is seriously confused and hopelessly irresponsible. Instead, I go by the "Great Dieting Scheme For The Dummies".

 

The simple information is right before your eyes. Just Google "Global life expectancy / life span", then follow what the longest ones and eat what they eat.

 

I belong to a few smokers/grillers forums. They all have member get togethers. Just look at the group pictures of the members and you can see what fat caps, bacon and sausages can do to your body. Then you decide if you want Paula Dean to be your health adviser.

 

I don't go crazy to avoid fat. Crispy chicken skin, pork rind cracklins, duck skin, etc are my favorites, but I do manage to make them very much fat-less.

 

Most of the time with steaks and lamb, plenty of fat right there for you to render out for the sear without butter.

 

Scallops, Lobsters, fresh corn, steaks, no need for any additional butter flavor. Pop corn, yes, lots, then some more.

 

dcarch


Edited by dcarch - 6/7/14 at 11:11am
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