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Salmon filet tonight. Hoisin/soy/sugar on a couple pieces and a butter dill on the others. Sous vide bath- 107F for 45 minutes. Blast skin side down in a hot cast
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04-22-2020, 05:11 PM
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#1 (permalink) |
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A True Z Fanatic
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Location: West Michigan
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Salmon filet tonight. Hoisin/soy/sugar on a couple pieces and a butter dill on the others. Sous vide bath- 107F for 45 minutes. Blast skin side down in a hot cast iron pan. The filet was so huge I got 6 portions out of it
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04-22-2020, 05:40 PM
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#2 (permalink) | |
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Enthusiast Member
Join Date: Jul 2017
Location: Essex, UK
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Quote:
Have you tried sous vide Tuna or Swordfish? Hmm never tried Salmon Sous Vide Sent from my iPhone using Tapatalk |
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04-22-2020, 05:57 PM
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#3 (permalink) | |
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A True Z Fanatic
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Location: West Michigan
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04-22-2020, 07:16 PM
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#4 (permalink) | |
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Enthusiast Member
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Location: Essex, UK
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Quote:
Tuna is awesome. Especially when served on Rhubarb Sent from my iPhone using Tapatalk |
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04-22-2020, 05:57 PM
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#5 (permalink) | |
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A True Z Fanatic
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Location: Houston
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Why would you sous vide Tuna? Seer it 30-45 sec a side and throw that bitch on a plate. |
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04-22-2020, 05:58 PM
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#6 (permalink) | |
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A True Z Fanatic
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR |
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04-22-2020, 06:35 PM
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#7 (permalink) | |
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A True Z Fanatic
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04-22-2020, 09:46 PM
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#8 (permalink) | |
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A True Z Fanatic
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Location: Houston
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I use the **** out of mine. More so now with this corona ********. Buy in bulk and vac seal/freeze everything |
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04-22-2020, 07:20 PM
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#9 (permalink) | |
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Enthusiast Member
Join Date: Jul 2017
Location: Essex, UK
Posts: 494
Drives: 2010 370z Roadster
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Quote:
You can do that with a steak and call it tartare... try it, low temp for a couple of hours then seer... it is awesome. Chicken is also great sous vide... lamb not so good when you stick it in for 18 hours and then find out the bag split. Lamb stewed in water for that long smells like dog **** Sent from my iPhone using Tapatalk |
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04-22-2020, 09:47 PM
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#10 (permalink) | |
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A True Z Fanatic
Join Date: Dec 2010
Location: Houston
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Drives: '10 G37 6MT
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Quote:
Unseasoned pork in the sous vide comes out a little off |
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