Hi, I've been using the sous vide method to cook steak for a while. However, due to laziness, I've never pre-seared, only post-seared... I have a few questions for those of you guys who sous vide:
1) do you pre-sear, post sear, or both and why?
2) I watched this video https://www.youtube.com/watch?v=RZenV... and the chef claims that we would get sick if we pre-seared and then put the steak directly into the bag and started sous videing. So, my question is, do you also chill your meats after pre-searing?
3) do you pat dry after sous videing also (before the final sear)? chefsteps mentioned that it browns faster if you leave the juices on which I found weird.
thanks in advance!