isw wrote:
> 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?

Well gee, the whole placing the food in a bag and all that.


> 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.
>
> Isaac


I know it works fine, but it's a few extra steps and stuff to put away
as opposed to a sauteee skillet and the convection oven to finish.