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.

Isaac