Hi everyone,
So I'm sous viding a bunch of things such as chicken breast/thigh, and potatoes, vegetables.... but im looking to put a nice maillard reaction on them after they're done sous viding. Often times i have to freeze the items for a couple days and then serve them when i get a ticket.... right now im using an induction range and a nonstick pan but i cant seem to get the heat high enough to form the nice crusts that i would like on food... either that or it takes more than 10minutes to crisp up food.
Ideally i would like a gas grill or an open flame bbq where i could do it really quickly but im not sure that is an option for me at this point. Would a cast iron pan on an induction rangetop be sufficient for maillard reaction? what about oven? I dont want to recook the stuff all over again just get some crowning/crust.
Would u add butter? skin side down?
thanks a lot guys