Quote:
Originally Posted by DuckieTigger
Thought that was the whole idea to get a SV for perfect predictable steaks? Let cook at 165°, then sear just long enough to make burn marks and pretend it came off the grill like that. The only downside is the long time to do that.
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Yes, it is. That's pretty much what I do, and IMPO, it really works well with chicken. But it just doesn't give the same taste for steak that I get on the grill. I do have a charcoal grill, which IMPO makes a big difference. For me, it's simply a taste thing. It cooks just fine.
Of course, when one starts to talk about grilling, it's a subject that some people feel very passionate about.