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11 years, 3 months ago
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?
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Feb 12, 2012 at 16:51
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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.
Feb 12, 2012 at 17:15
Sean Hart Sean Hart
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