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No photos because my parents were here for dinner that night and we gobbled them allup before I had a chance to shoot a photo :-(

I will make this again soon and add a photo then.


I'm going to argue with you on the 'seals in juices' part. While the caramelization adds flavor that's well worth it, you're not actually sealing in juices by searing meat; you'll actually lose a little bit more. The maillard reaction is a great thing, though!

Why no photos of the finished product???

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