FoodBanter.com - View Single Post - My Sous Vide Experiences. (WAS: Hacking your slow cooker for Sous Vide)

Dan Abel

In article >,
wrote:

> Curt, have you experimented with working searing of steaks, etc. into
> your sous vide cooking methodology? How do you address the problem of
> appearance?

A picture is worth a thousand words. Two pictures, therefore, should be
worth two thousand words? He supplied a URL to two beautiful pictures,
with full sear marks, one of a steak and one of a chicken breast. Both
were cut so you could see the inside.

--
Dan Abel
Petaluma, California USA