Originally Posted by denniscloutier
My question is, do you want to avoid the stall? I believe Dr. Blonder when he says the meat gets up to temperature faster with foil, but is this a good thing? When cooking sous vide you have these incredibly long cooking times which supposedly tenderize the meat without drying it out. So maybe keeping the meat at this temperature for several hours improves it, regardless of what the mechanism is.
Meathead, have you tried it both ways, and if so, have you noticed a difference?
I think you have hit on the vital question! Is the meat better with the stall and no foil, or without and with the stall. This is not an issue that can be measured scientifically so Blonder is of no more value than any of us. Our assignments? Test this!