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What are you EATING right now?


JBLoudG20

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Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies.

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That looks really good.

Do you need to finish sous vide fish in a pan or searzall, like you do with meat? Or is it just straight out of the water?

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To those with searzalls....how to do you prevent cooking the entire steak? I feel like by the time I get even a meager sear like this, the inside of the steak starts to cook. I make one with my cast iron pan last night and the crust was crispier. what am I doing wrong? It looks brown but it certainly doesn't have the crisp outside of a sear done on a cast iron pan. I have set off my smoke detector twice already so not sure what the advantage is so far of the searzall...for steaks that is. Makes great eggs. 

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