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Date: 2022-06-16 07:03 am (UTC)Mind, I'm ok, especially working from home, with long prep times some of the time. If I ever get a sous vide, I may experiment with this. But it's one reason I stopped doing long marinades. They can do some interseting things -- but a lot of better cuts of meat will cook great with a straight sear. It's foods that benefit a lot from a long cook at a medium temperature (rather than a fast cook to get to the desired internal temp) that really benefit most.