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Gotta have screw ups aswell...

doubledouble Posts: 1,214
Thought I would have a quick and easy meal tonight sous vide cod fillets with a quick egg sear. Well the roasted broccoli was good but boy did I screw up the fish. Tasted like rubber. SWMBO said it was okay due to the number of good cooks that come from the egg!
Lynnwood WA

Comments

  • BotchBotch Posts: 3,378
    Forgiveness from S is all that really matters.  Especially if (like me) you like broccoli.   :D
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • hmmmm. I love fish out of the SV. Any idea what happened?



  • doubledouble Posts: 1,214
    I think I messed up the vacuum sealing I had it on dry and sucked the crap out of it filled up the tray in the food saver twice before I realized what i was doing. it came out the sous vide after 20 minutes at 125 and was overcooked. That and the fact the quack has me on no salt due to blood pressure I'm adjusting to cooking without...
    Lynnwood WA
  • Did you have it in a marinade in the bag?

  • doubledouble Posts: 1,214
    Nope just squirted with some fresh lemon and a pad of butter.
    Lynnwood WA
  • SkiddymarkerSkiddymarker Posts: 7,198
    Hey double, can you put frozen fillets into the sous vide bath at say 115 s as not to overcook?

    Cen-Tex any ideas?
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • doubledouble Posts: 1,214
    Hmmm I've read about doing that but haven't experienced it @cen-tex ?
    Lynnwood WA
  • SkiddymarkerSkiddymarker Posts: 7,198
    edited March 2013
    @Nolaegghead - question regarding sous vide.... jump in on the comments above....


    @double - thanks man, maybe Cen-Tex will join in...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 15,467
    Hey @skiddymarker

    Sure.  Rubbery texture can be a property of the fish (had some lousy cod from Sam's), but also cooked too long or too hot, or soaked in acid and cooked (but sounds like the lemon juice was sucked out).  SV doesn't have many advantages for fish, unless it's a thick filet.  There's no breaking down connective tissue, so it's mostly a means to not overcook - the bane of fish cooking.
    ______________________________________________
    This is my signature line just so you're not confused.
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  • nolaeggheadnolaegghead Posts: 15,467
    keep time short - no safety issues because it's so quick.  > 4 hours is danger zone
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    Thanks @nolaegghead how was Revolution?
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 15,467
    Sofa King incredible.  I had a white truffle (real stuff) tartar with house pickled veggies and bruschetta, and a scallops and fois gras entre (I know, never heard of that combo before) with some unidentifiable wild vegetation and sauces.  I licked the plate clean.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 7,198
    Thanks @nolaegghead....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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