I have been using sous vide for 7 years or so. It is hard to beat. If crunched for time, a blowtorch works great to put a sear on the meat. With a MAP torch, you need to exercise some caution or you will end up with a piece of charcoal. But it works great.
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Tim
Amplifiers: McIntosh 1.2 Kw
Preamp: Esoteric C03
Speakers: Salon2 with F113v2 x 2
Analog: VPI Avenger Reference with Ortofon A95 and Esoteric E03 phonostage
Digital: Silenzio and Esoteric K03-x and G02
Power Management: PS Audio P10 x 2, P5
Cables: WW PE7 SC & IC, Furutech Flux-50 Filters
Rack: HRS SXR Signature
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