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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 11:33 am to Dotarian
Posted on 10/21/22 at 11:33 am to Dotarian
quote:
You can still use black iron or charcoal to sear the meat to get that flavor (Malliard effect) after sous-vide
That's usually what I do.
Low temp in sous vide, then sear.
quote:
Also, fish and shrimp in the SV is flat-out awesome.
I've got a whole skin-on salmon at home. May try sous vide on that.
It'd probably be really easy to just vac seal and freeze salmon filets or a few tailed and deveined shrimp with some lemon and thyme.
Straight into sous vide when you're ready to eat.
2
Posted on 10/21/22 at 11:42 am to wadewilson
quote:
I've got a whole skin-on salmon at home. May try sous vide on that
Filet it into halves, and with salmon be sure to brine it for a few hours before sealing it up for the SV.
Posted on 10/21/22 at 2:46 pm to wadewilson
quote:
Low temp in sous vide, then sear.
Sous vide is awesome, especially if you're serving an eater who is finicky about overdone meat.
Do you have an actual machine?
I've rigged it before (like in an Instant Pot) but never have committed to the real equipment.
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