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60C for well done KW...I had to cook the prawns for an hour at 60 C so 1/2 into their cook I dropped the salmon in...It was more well done than we normally prefer but was prepared for that as the prawns had to be cooked at a higher temp...Would aim for about 52-54 C for a nice thick piece for 1/2 hr if cooking the fish by itself...
You like your salmon rare do you Jonathon?....Thats just the right temp for that...I'm OK with rare I have sushi a bit and like fresh salmon sushis but for steaks I prefer it medium...
You can add Bigdaddy's special hamburgers to the sous vide list...I reckon I'd keep to cooking them on the barbie..I tasted no difference with the hamburgers...I'll give it a bit more of a play with the temps and times though...And add rump lamb to the list as well for a double thumbs up. Tonight is pork chops... And apple for the apple sauce...
My son bought the Aldi machine a few weeks ago.
So far he's cooked a pork shoulder for 21hrs and a piece of chuck steak for 48hrs. Both extremely tender.
He's also made ricotta and mozzarella and intends to make haloumi next.
I own a restaurant and do my prawns Sous Vide (as well as other meats). I do it for 15 mins at 65 degrees and they melt in the mouth - no one has died yet.... An hour is a long time for a prawn.
60C for well done KW...I had to cook the prawns for an hour at 60 C so 1/2 into their cook I dropped the salmon in...It was more well done than we normally prefer but was prepared for that as the prawns had to be cooked at a higher temp...Would aim for about 52-54 C for a nice thick piece for 1/2 hr if cooking the fish by itself...
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