Well, sure, you can, but it threatens to defeat the purpose of using sous vide or the reverse sear in the first place. Beurre noisette: A simple sauce made by cooking butter until fork or spoon. I've heard it called au Feuille, but that's in kitchens in the southeast US, so who knows if it is accurate. a pan, liquid is poured in and the bits of meat and juices scraped into the /*
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