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Ophelia[_14_]

"isw" > wrote in message
...
> In article >,
> cibola de oro > wrote:
>
>> Melba's Jammin' wrote:
>> > Does anyone here do it? I'm tempted €” it could be an expensive way
>> > to
>> > find out if I can get an edible pork chop using that method €” but
>> > can't
>> > quite bring myself to pull the trigger.
>>
>> Not so far, seems a tad fiddly and not maillard enough for me.
>
> "Fiddly"?? What's fiddly about setting the temperature and walking away?
>
> And you can/should do a quick sear before or after (or both) doing the
> sous vide cooking. I often use a torch, but a scorching-hot iron skillet
> works too.

Agreed!

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