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Similarly, the pores and skin seared on a piece of sous vide rooster breast will not be as thin or properly rendered because the pores and skin on a pan-seared rooster breast. Whether or not this is a bug or a characteristic is up to you to decide. For instance, a traditionally cooked steak goes from fridge to plate in 15 to 20 minutes ; a sous vide steak will take an hour or more. A barbecue pork shoulder on an outside smoker or in the oven can take six to eight hours; with sous vide, it could possibly take …
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