|Quoting RussianJet (Reply 23):|
Yeaaah, but no charring? No bark? Not sure that's a good thing.
|Quoting idealstandard (Reply 24):|
If you do the sous vide thing right, you cook it and then quickly sear it off to caramelise.
Don't worry, it was seared. I usually alternate between a cast iron skillet in the oven at 550* F, then placed on the grill on high, with a quick sear on all sides (including the small sides where the fat is) - or - I use a butane torch which leaves no noticeable aftertaste (propane does; butane is used for creme brûlée) and burns at 1,500* F.
Both are pretty effective, and quick enough to sear the outside but not raise internal temp
[Edited 2013-02-14 06:01:55]
The above post is my opinion. Don't like it? Don't read it.