it would be interesting to compare something ordinary and routine say chicken thighs
A) on the PAR
vs
B) the CSO : steam-bake until crispy skin w or w/o a Steam-Broil at the end for the skin.
the CSO is very close to SV perfect for CkTh's w a big bonus on the CkTh skin.
as you say , it cooks fast.
might it excel ( sorry forgot how to spell the ' real ' excel ) for fish , shrimp and the like that benefit from that speed ?
Woe Woe is me. very difficult to find truly fresh fish in my are, which helps w the decision.
