[Kjesse]

Yeah, "waste" is probably too strong of a word, but roasting in an oven probably results in a more flavourful sear/crust. I'm going to find out if sous-viding is worth the trade-off.

I'd compare it to steaks -- I love sous-viding steaks, because I get the same result every time, but if I'm on my game on the grill, I get a better, more flavourful result with the sear. I tend to grill in the summer and sous-vide in the winter for steaks as a result.

I'm inconsistent on the grill, like most people. Its one thing to be a chef at a steakhouse with a controlled ambient temperature with a whiz bang $25,000+ grill, and doing 100 steaks per day, compared to a backyard warrior with a $1000 grill which has hot spots and variable wind and outside temperatures, not to mention, the steaks we buy always are of changing quality, and you do them every couple weeks or so. So sous-viding is a trade-off there but results in the same result every time compared to the grill.