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Message: <blockquote data-quote="tRidiot" data-source="post: 2984626" data-attributes="member: 9374">I can see where that would help, for sure! I'm going to use the flat surface of a pair of Grill Grates so I can get more uniform sear and crust, and also throw down some additional rosemary on it while searing. I'm not expecting a lot of rosemary in the flavoring from the sous vide, but if I sear it with some sizzling hot rosemary on board, it should be better. I'm told for vegetable matter and herbs to really do much, you need to get around 180*F. But, it's an experiment, so we'll see.</blockquote>