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Never really "understood" people who eat well done steak, until today.
Decided to try a sous vide recipe for chicken breast. Went with 60°C for 3 hrs, which is well past the pasteurisation point and recommended on a few sites as being super juicy.
Found it _way_ too different from my normal "cook it to death" standard for chicken. TOO juicy, flesh was not "stringy" enough. Had to cook it dry by searing separately before I could finish it.