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OK you sous vide nerds, educate us
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<blockquote data-quote="Buckskinner" data-source="post: 2813941" data-attributes="member: 99929"><p>I've generally seared afterwards especially for steaks, venison or otherwise. But I seared the above mentioned wild turkey breast first and it enhanced the flavor a lot. That turkey breast was the best I've had and will be my go to aside from smoked.</p><p></p><p>For steaks you want that full fledged sear/char so I think I will stick with the post sear for that.</p></blockquote><p></p>
[QUOTE="Buckskinner, post: 2813941, member: 99929"] I've generally seared afterwards especially for steaks, venison or otherwise. But I seared the above mentioned wild turkey breast first and it enhanced the flavor a lot. That turkey breast was the best I've had and will be my go to aside from smoked. For steaks you want that full fledged sear/char so I think I will stick with the post sear for that. [/QUOTE]
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