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May 6, 2019 at 7:05 pm
#12366
Ron Pratt
Member
Welcome to the light, Mr Parker!
Since you are experienced with sous vide you are aware that beef cooked that way isn’t too appetizing in appearance. That’s the reason you need to take it a step further to achieve the maillard reaction via searing. Yes the sous vide softens the “rind” and to some people that is an acquired taste. My wife tends to trim off some of hers, while I love the taste.
Ron