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I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
I would sear. It is not necessary, really, but I prefer the texture and flavor that comes with a good sear. To me, while it would be moist and tender, it would also be rather uninteresting. Bear in mind much of this is driven by personal preference.
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