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OK you sous vide nerds, educate us
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<blockquote data-quote="biednick" data-source="post: 2811504" data-attributes="member: 123604"><p>I do 5 degrees under my finished temperature for 1-2 hours, sear in a stainless pan, and let them rest under a foil tent while I make a sauce with the juices in the pan. They usually come out of the pan 2-3 degrees hotter than they go in and are right where I want them after they rest.</p></blockquote><p></p>
[QUOTE="biednick, post: 2811504, member: 123604"] I do 5 degrees under my finished temperature for 1-2 hours, sear in a stainless pan, and let them rest under a foil tent while I make a sauce with the juices in the pan. They usually come out of the pan 2-3 degrees hotter than they go in and are right where I want them after they rest. [/QUOTE]
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