New cooking methods ... sous vide

[DJ's left nut]

Originally Posted by Fire Me Boy!

I season normally when it goes in the bag and lightly re-season before I sear. Works for me. I also typically don't bag right before I sous vide. I'll season, bag, and sear the night before so the salt can penetrate into the flesh.

So you prefer the pre-sear method? I've read both ways.

My first thought is that I'd just take it out of the bat, salt/pepper a little as needed and then sear it. But if you've had better luck otherwise, I'd be interested to hear why you believe that to be the case.