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More sous vide questions
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<blockquote data-quote="RUGER" data-source="post: 5290888" data-attributes="member: 275"><p>I normally go to the low end of suggested cook times.</p><p>Many times, however, I just leave it in there till it is best for me from a time standpoint.</p><p>Great thing is no matter how long you leave it, you can't really over cook it since the temp stays the same.</p><p>When I sear I get my fire good and hot and literally leave it about 30 seconds per side, as it will be "done" when it comes out of the bath. The sear is strictly for visual preference only.</p></blockquote><p></p>
[QUOTE="RUGER, post: 5290888, member: 275"] I normally go to the low end of suggested cook times. Many times, however, I just leave it in there till it is best for me from a time standpoint. Great thing is no matter how long you leave it, you can't really over cook it since the temp stays the same. When I sear I get my fire good and hot and literally leave it about 30 seconds per side, as it will be "done" when it comes out of the bath. The sear is strictly for visual preference only. [/QUOTE]
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