Normally I sous vide my PR. Tomorrow we are going to MIL’s an hour away - to eat at 3pm and I’m in charge of the PR. Can I sous vide over night, refrigerate and then bring back to temp and sear before 3pm dinner? Or do I need to oven cook at my MIL’s tomorrow? My first year making, I did the 500 degree oven method and smoked up the house and got to give the local firemen cinnamon rolls. It comes out much better in the sous vide. Help me out .
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