Thread: Sous vide
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Old 10-02-2017, 03:19 PM   #40
pnoon
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Default Re: Sous vide

Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15.
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