Hmmmmmm a duck reaction? (just kidding) I know you meant Maillard.
I too like, as I said, a nice crust or a browned beef/pork/meat, edge, but hey, this is an experiment and I feel like it turned out fairly well.. The sauce was a delight, (sous vide is often sauced), and the rest of the dinner we fab. I'll do it again, and quickly sear the meat after the sous vide process in a very hot cast iron skillet.. how's that?
Man, you must have been reading that post as I typed it. Soon as I posted it, realized the "i" was missing and changed it within 2 seconds. You have some kinda go-go-gadget quick poster, don't ya? hehe
How long does this process take for you?
-=Jasen=-[/quote:1danusc4]
GG>- What process Jasen?
If I am sitting here playing moderator on two other boards I just alt-tab over to the page and go for it... I am way used to it I guess?
.