Resting sous vide meat before browning

In the General Sous Vide Questions Forum
I have been browning the meat right after it is finished in the water bath.

Tonight, I cooled down the meat in ice bath before I brown in and noticed the meat looked and tasted much better.

I'd curious what others think which is a better approach.

Thanks !

1 Reply So Far

I think it depends on the time you have and what the type of meat you are cooking. I've found it easier to get a great crust on the meat if I chill it first.

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