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<blockquote data-quote="guywhofishes" data-source="post: 240674" data-attributes="member: 337"><p>no</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>it’s just so different than spice rub and low slow on a grill/smoker</p><p></p><p>sous vide sorta makes spices “meh” - hard to explain</p><p></p><p>having spice/flavor in tender cooked meat like pulled pork is heavenly</p><p></p><p>but having that same flavor in rare meat tissue (like in a great steak) somehow ends up gross</p><p></p><p>again - hard to describe - and maybe it’s just me, but sous vide can slowly put flavors where they don’t belong</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 240674, member: 337"] no [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] it’s just so different than spice rub and low slow on a grill/smoker sous vide sorta makes spices “meh” - hard to explain having spice/flavor in tender cooked meat like pulled pork is heavenly but having that same flavor in rare meat tissue (like in a great steak) somehow ends up gross again - hard to describe - and maybe it’s just me, but sous vide can slowly put flavors where they don’t belong [/QUOTE]
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