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0 pointsalliao1y ago0 comments

but how else will we get that sweet sweet aroma from Maillard reaction....

0 comments

Cook it sous vide and then give it a quick sear.

Everything in moderation.

The “quick sear” is specifically what causes the Maillard reaction though!

> Everything in moderation.

> Cook it sous vide

Then you're getting heated plastic?

Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure?

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