Quote:
Originally Posted by afc wimbledon
Sous Vide is a technique that takes many many hours, the worry is the meat in the center, not the outside (as with all cooking to be frank) searing the outside isn't going to help with that at all, unless you cooked it so long you completely make the sous vide part pointless.
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Do you even know anything about sous vide? It doesn't take many many hours unless you are doing something like a 24-36 hour ribs or roast but that isn't because the meat is cooked that is to tenderize it.
Take a look at the chart. The pros sweet spot for most meats is 1 hour.
https://www.chefsteps.com/activities...perature-guide