**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
dmonsterative
If it’s more or less the same as the one built into my grill then it’s not that amazing.
What I’ve been doing lately is chiiling the steak till it’s about 50 degrees, and then placing it under my oven’s broiler set to high, gives a great and even sear.
tommurin
A portable single gas burner doesn’t take up much more room.
jesseberdinka
I thought that was a Milwaukee stove at first. Too much time on job sites. Lol
6 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
If it’s more or less the same as the one built into my grill then it’s not that amazing.
[https://www.bookeranddax.com/searzall-series](https://www.bookeranddax.com/searzall-series)
What I’ve been doing lately is chiiling the steak till it’s about 50 degrees, and then placing it under my oven’s broiler set to high, gives a great and even sear.
A portable single gas burner doesn’t take up much more room.
I thought that was a Milwaukee stove at first. Too much time on job sites. Lol