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look on the outside of the meat. It finishes the meat so that it looks like it was cooked on the grill but does not continue to cook the inside of the meat.
Another method for searing meat is to use the oven. Setting the oven to broil can put a lot of heat in the oven and it can be an excellent way to put a sear on the surface of a bunch of pork ribs. It is an excellent way to finish off pork carnitas.
The grill is one more method for searing meat. To use the grill, make sure that it is extremely hot and that there has been enough time for the grill grates to heat up. Brushing down the grill grates with oil will help put those appealing grill marks on the meat. Be careful though: only 1–2 minutes is needed per side, as any longer can cause the meat to cook further.
    Once the meat has been seared, it can be seasoned with a little bit of salt, pepper, or other spices before being plated and served. Also, using a sauce, compound butter, or glaze can further enhance the flavor of the meat.

    Searing steak in a cast-iron skillet is a great way to create the Maillard reaction and caramelize the outside of the meat.

    Quickly sautéing pork belly in a nonstick skillet will crisp the edges and enhance the flavors.

    Sear meat carefully in hot oil to prevent splattering.
    Food Safety
    Anytime food is involved there is a concern about food safety. It is important to take care regarding what you consume, because food-borne illnesses can greatly impact your health and, in some extreme cases, be fatal. Knowledge, and taking proper precautions, is the best way to guard against food-related health concerns.
    Plastic and Food-Safe Bags
    In this day and age of people moving away from plastic and using glass or stainless steel more often for storing or cooking foods, it is understandable that questions and concerns arise regarding the use of plastic bags. Not only is the food vacuum sealed in the bag, but it is also cooked in the bag, sometimes for hours. Look around your kitchen and you will realize that plastic is everywhere. We use plastic with food regularly, so this is not something unique to sous vide cooking. Food is packaged in bags all the time, including meat, vegetables, condiments, juices, and more.

Can the bags be reused again?
No, bags should not be reused for another sous vide cooking session. Since they were used to cook meat or other food, one can never be sure that they have been thoroughly cleaned, especially in the corners and crevices of the bags. It is best to just throw them in the garbage or rinse and place them in the recycling bin.
    It is essential that the bags are safe for cooking at sous vide temperatures and lengths of time and that they are made with plastics free of a number of harmful chemicals and toxins. BPA (bisphenol A) and phthalates are two chemicals that are dangerous if leached into food or anything you consume. This definitely applies to sous vide cooking and it is important to make sure that proper plastics are being used. Many brand-name vacuum seal bags and zipper lock food bags manufactured and sold in the United States and Canada use plastic that is free of these harmful chemicals. These bags meet FDA standards and are safe for sous vide cooking. If there is concern regarding any particular bag or company, the best thing to do is to contact the company directly and ask them what is in their plastic bags and how they are made.
    Cooking Safely
    Food safety is important with any cooking method. Bacteria and pathogens can be on or in food that has been cooked in the oven, on the grill, in the smoker, or even in the deep fryer. It is important for the home cook to understand food safety and take precautions to prevent the multiplication of harmful bacteria. Sous vide is not immune from these food safety issues. In fact, because the temperatures are lower than traditional cooking, it is essential that home cooks take proper safeguards to ensure that they are caring for and cooking food properly.
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