Bring refrigerated Sous Vide back to Temp BEFORE Searing?

[Don C]

I often Sous Vide something & then put it in the refrigerator for several days (in the vacuum sealed bag it was Sous Vide in)

QUESTION is:
Do I have to bring that item back up to the temperature it was Sous Vide in before I can sear it?
Would your answer be different if I am going to sear it under the broiler (An example would be a roast.)

 

[Shedd]

I just sear mine from refrigerated with a temperature probe in it.

 

[RayClem]

Some peopled say that you should leave refrigerated meat out for 1 hour before searing. However, if you insert a thermometer into the meat and monitor the internal temperature during that hour, you will see that the internal temperature only increases a few degrees. That is not enough to make a difference. Even the change in external temp from 40 F to 70F won't make much of a difference considering the searing temp it over 400F.

The most important step is to make sure you remove any juices from the surface of the meat before searing. You do not want to lose heat to evaporation of water.

 

[Don C]

I am considering putting the vacuum sealed bag in a pot of water on the stove & warming it up to a temperature that is below the Sous Vide Cooking temperature.