Effect of sous vide on rind

[john moran]

I’m a huge fan of SV – When I first heard of it my first thoughts were that the terrorists had infiltrated America. But I gave it a try and now I cook all of my thick steaks using the process. And yes, you have to sear the outside for that good flavor. It’s my belief that of the sear of a steak now matter how it’s cooked only penetrates a very thin layer of the outside of the steak, not the middle of a thick steak. To me getting it cooked to the correct doneness is key. The meat market I work at sells most steaks in the 2″ thick range including prime graded ribeyes & sirloins. Nothing is worse that a burnt outside and a raw inside (rare does not mean raw btw).

Count me a fan…use it for a LOT of things.

rack of lamb — in-bleeping-credible if you like a properly done lamb. Sear afterwards in bacon grease for a true mouthgasm.
leg of lamb
re-heating vacuum packed smoked foods like ribs, chops…etc. Keeps things from drying out.
pre-cook chicken for the grill.

Anyway…my $.02 worth…YMMV.