Well, obviously one won't get the best results at home without any equipment. But it can still be useful to retherm an home that was cooked sous vide. One example would be flank steak; one could sous vide it off site for eight hours @ 130 to pasteurize it and to make it extremely tender, then retherm it in any way you like at home and get a nice tender piece of steak. Tougher cuts are better suited to this notion than something like a filet or ribeye.
4/30/16 at 11:02pm