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Best tasting beef
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<blockquote data-quote="greybeard" data-source="post: 1751088" data-attributes="member: 18945"><p>Sous vide alone deletes the Maillard reaction, which is a centuries old and essential process for bringing out the full flavors of any meat and even breads. It's not the same as caramelization, but somewhat similar.</p><p>I suppose ne could sous vide, then drop it on a hot grill or pan for the MR, but what would be the point when a grilling or pan charring meat does the same thing in minutes.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1751088, member: 18945"] Sous vide alone deletes the Maillard reaction, which is a centuries old and essential process for bringing out the full flavors of any meat and even breads. It's not the same as caramelization, but somewhat similar. I suppose ne could sous vide, then drop it on a hot grill or pan for the MR, but what would be the point when a grilling or pan charring meat does the same thing in minutes. [/QUOTE]
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