Quote:
Originally Posted by Leingod
I have it going in a sous vide bath right now set at 130f. I'll just hard sear in cast iron afterwards.
BTW, start thinking of stuff you want us to bring or pick up for the July party. I should probably reach out to that hotel and see if they're even accepting bookings.
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Salmon in the sous vide then hit in the cast iron is amazing. Our favorite way to do it now. A little fresh dill and lemon with a couple pats of butter in the bag and into the bath.