Your plating suggests otherwise.

I do like nice plating, but I kinda suck at it.

But that's not the point I was making. I'd prefer to use something that would make the final product better. Sometimes that is a torch. Often on steaks, while the top and bottom are searing, I'll use the torch to crisp up the fat cap on the side. But for duck, I'm not sure if you're going to render all of the fat, so using a low heat to render and crisp would be better than using a torch. That fat really provides remarkable insulation.

OR... you could render a lot of the fat before you seal it and sous vide, so when you're ready to sear, all you need to do is crisp up the fat. Yeah, I think that's what I'd do. Then pour the rendered fat into the bag. It'd be like sous vide/confit!

Definitely! DO THIS!

http://www.bluehellproductions.com/f...1364006206.jpg

That sounds amazing.

These threads make me really wanna start cooking

I've got a couple top sirloins that spent the night in a little soy and oyster sauce. Topped with some duck fat, in at 127 now for lunch.

Also got some center-cut pork chops that I'll do tonight.

Pork chops, garlic, and rosemary ready for the sous vide.

http://images.tapatalk-cdn.com/15/04...a05f9dad45.jpg

Tried it with a pork chop.

2 hours between 135-140 degrees. Pat dry, sprinkle Chachere's on, sear in cast iron.

Very satisfied. Very tender and juicy.

The top sirloin soy sauce/oyster sauce marinade was pretty worthless.

How much did you have to turn off/on the slow cooker?

Have you ever put eggs in a water bath?

That sounded good. I am not a fan of marinades, but I've felt like this could change things. Especially with pork and chicken (brines are different, I love brines).

I actually switched to my rice cooker. The 'high' heating element is much stronger and gets hotter, but the 'warm' setting is below the end level. So I didn't have to plug and unplug it, just toggle the switch. And even the warming setting would slow the cooling of the water, particularly with the lid on.

I checked it every 15 min or so, and had to toggle about half of the time, probably 5 toggles between cook and warm. Might have gotten away with less.

Also, the cooking element is strong enough that you didn't need to use it for long. Say you want your meat at 135, and the water drops to 129. It would take like 3 min of the cook setting to be at 135 and rising, so set it back to warm.

Got this for my birthday, excited to try it this next week.

http://www.amazon.com/dp/B0088OTON4/...I1BVQXS5NH0ROA

Not sure what I'm going to try it on, probably some cut of steak.

So far pork is by far my favorite. The only beef I've tried is a flank steak. The chicken comes out great, I just prefer thighs on the grill over chicken breast sous vide. Of course the breast is much healthier.