I was running late and the pork chops had been in the bath for two hours. They were cooked through, so I pulled them out, plated them, and served dinner. They looked gray and unappetizing. They tasted fine but nobody wanted to eat them.
Why Appearance Matters
Sous-vide cooks food evenly but does not create the Maillard reaction that makes food look and taste finished. That gray, wet surface needs high heat to develop color and flavor.
I knew searing was recommended. I did not realize it was essentially mandatory unless you enjoy food that looks like it came from a hospital cafeteria.
The Searing Process I Use
I now pat everything completely dry with paper towels before it hits the pan. Any moisture prevents browning. I also heat the pan until it is almost smoking before the protein goes in.
The sear takes maybe 90 seconds per side. Skipping it to save two minutes ruins the entire meal. I learned this by watching people push gray pork around their plates while being too polite to say anything.
Sous-vide handles the internal cook. The sear handles everything else.