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Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
wease wrote:
Don’t you miss that sear from the cast iron skillet? Or the grill marks from the grill?
I still sear it in a piping hot cast iron after sous vide’ing it. It’s actually a better crust than grilling, and it’s perfectly done throughout (125 degrees).
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