Sous Vide

Oh, I forgot, we've been enjoying the med' rare burgers. Unlike well done burgers which can be tough (if overworked in forming) and dry if over cooked, these are fantastic!

The burgers I cooked this time were Omaha Steaks burgers and probably no more than 85% lean. Next time I want to make my own 90% or higher lean and I think they'd still be tender and esp' moist despite the lack of fat.

Warm up? Very gently nuked at a low (med' low?) power setting just to warm but not cook beyond med' rare. It takes a bit longer that way but the burger retains all of the desired characteristics.  In the past I've also gently warmed steaks in a pan with butter. Again, not to cook, just to warm.

edit: In all the years I've done SV I've never SV chicken and I think that's going to happen soon. Of course the skin won't crisp up, but I've been known to do that in a frying pan to have total control and 100% crisp skin.

Brian, might a kitchen torch work for the skin?

It might work if the torch was turned wayyyy down. My concern would be scorching rather than crisping with the direct flame. It would also require one to constantly stay there doing that one thing. In a pan and the heat set properly one can be doing other things and just be around to monitor the skin. The heat should be low because nothing will happen as far as crisping until the water is driven out. Too much heat and it burns before crisping I would think, so easy does it.