[alliao]

but how else will we get that sweet sweet aroma from Maillard reaction....

[numbsafari]

Cook it sous vide and then give it a quick sear.

Everything in moderation.

[tjohns]

The “quick sear” is specifically what causes the Maillard reaction though!

[numbsafari]

> Everything in moderation.

[reducesuffering]

> Cook it sous vide

Then you're getting heated plastic?

[aitchnyu]

Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure?

[positr0n]

It kind of could be for some meals maybe, but not really.

What people love about sous vide is that you can cook a steak to 135 or whatever exact temperature you desire then sear it. To do that you need both circulating water (to make sure the water bath is exact everywhere) and plastic (so half the meat flavor doesn't leach out into the water bath.