Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ClimberDave on March 13, 2018, 05:08:32 PM
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I came across some nice fresh Mahi Mahi with the skin removed last week.
Thought i would try cooking it sous vide.
Brined it for about 30 mins then seasoned with salt, pepper and some paprika bagged it up and dropped it in 134 degree water for 45 minutes.
I then gave it a bit of a sear on one side.
Served atop some roasted asparagus and topped it all with some chili lime butter.
I havent cooked fish SV much, this came out perfectly will definitely do it again.
(https://uploads.tapatalk-cdn.com/20180313/e6914417c2df1ad95a6631ef984c748a.jpg)
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That's an appetizing eye catching plate Dave. Interesting Siou vide. What was the technique for the sear?
Looks like it came out perfect.
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Not much for fish. But that looks great
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love it
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Dude.....BOOM!...mind blown....
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Excellent meal.
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That's an appetizing eye catching plate Dave. Interesting Siou vide. What was the technique for the sear?
Looks like it came out perfect.
Used a hot pan with some rice bran oil for about 90 seconds. Was hoping for more color but didnt want to over cook it.
Made some mahi tacos last nite and seared a bit longer. Much better color that time around
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Did you make the butter? Looks very good.
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just asking, but if you SV'ed it at a lil lesser temp, could you sear it a little more? for sear marks. I'm learning sv too. .☆´¯`•.¸¸. ི♥ྀ.
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Did you make the butter? Looks very good.
Yeah I made the butter as well;
4 TBS softened butter
1 tsp chili powder
Grated zest from 2 limes.
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Did you make the butter? Looks very good.
Yeah I made the butter as well;
4 TBS softened butter
1 tsp chili powder
Grated zest from 2 limes.
Thanks , I have to make some of it.
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just asking, but if you SV'ed it at a lil lesser temp, could you sear it a little more? for sear marks. I'm learning sv too. .☆´¯`•.¸¸. ི♥ྀ.
Yes I do that with other meats but wasnt sure what I wanted for the finishing temp of fish (dont cook fish much) so found a SV recipe and based it on that.
So far fish doesnt brown as quickly for me as beef or pork. I dry it well and sear in a screaming hot pan with oil, after a minute it doesnt have much carmalization yet. And its so delicate I dont like checking too often.
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Did you make the butter? Looks very good.
Yeah I made the butter as well;
4 TBS softened butter
1 tsp chili powder
Grated zest from 2 limes.
Thanks , I have to make some of it.
:thumbup:
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Awesome!