In article
>,
Bryan > wrote:

> On Nov 9, 11:52*am, Dan Abel > wrote:
> > 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.
>
> The steak looked medium well. I'd like to see one medium rare.

The beauty of sous vide is that you can have it cooked *exactly* as you
like it, every time, time after time.

Isaac