It looks like you're new here. If you want to get involved, click one of these buttons!
Hey Fellas! I hope everyone is doing well, I havent been on in a few weeks. I made a post a few weeks back asking if I orda get an Anova or a mini egg for Christmas, and many of you said, "Why not both!" Well, my wife was watching the post and decided she was going to get me both, and she has a tough time holding back presents so she broke down and gave me the anova early. I was not expecting it, and got to work right away trying some steak and shrimp.
I read up online, and of course have looked at many fine cooks on here with the sous vide, but havent heard much on shrimp. I found a sous vide temp guide saying to bathe them for 30 minutes at 60 degrees celcius. Any longer than that, and they would be too tender once they were done. I sealed them with butter, and Old Bay Blackened seasoning. Once they were done last night they were very good, but seemed to be a little off. I'm not sure what threw them off, but the consistency seemed to be wrong. The NY strips were great after I seared them on the egg, but were just a tad overcooked for our taste. I bathed them at 54.5C for 2 hours. Then seared them at 600 degrees for 45 seconds on each side. Give me your opinions and suggestions please, and great to be back!