Quote:
Originally Posted by Spoiler
2 questions:
How big was the filet?
How many minutes at 130 Degrees?
Mrs Spoiler was wondering......
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Inch to an inch and a half swordfish steak. I can get you a precise weight tomorrow as I have another in my freezer.
30 minutes minimum at 130f is standard for swordfish. But for sous vide, you can let it go for 4 hours without any impact to flavor or texture.