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TdeV

TdeV


clarification

Thanks @paulraphael, I have the SousVide Dash app but I don't have much experience using it. I see I'll have to do my homework!

 

Tonight I heated the water to 118F. Added the bagged salmon and some boiling water. Thought that I added too much hot water, so I added some cold. Thought I added too much cold, so poured in some more hot. Temp settled down to about 116F, eventually getting back to 118F. Cooked the bag for 22 minutes.

 

Just divine.

 

Now I have some halibut to try. And some spot prawns. The halibut is over 1" thick so I'll have to adjust my ideas a bit. Any ideas about time and temp?

TdeV

TdeV


clarification

Thanks @paulraphael, I have the SousVide Dash app but I don't have much experience using it. I see I'll have to do my homework!

 

Tonight I heated the water to 118F. Added the bagged salmon and some boiling water. Thought that I added too much hot water, so I added some cold. Thought I added too much cold, so poured in some more hot. Temp settled down to about 116F, eventually getting back to 118F. Cooked the bag for 22 minutes.

 

Just divine.

 

Now I have some halibut to try. And some spot prawns. The halibut is over 1" thick so I'll have to adjust my ideas a bit.

TdeV

TdeV

Thanks @paulraphael, I have the Sous Vide app but I don't have much experience using it. I see I'll have to do my homework!

 

Tonight I heated the water to 118F. Added the bagged salmon and some boiling water. Thought that I added too much hot water, so I added some cold. Thought I added too much cold, so poured in some more hot. Temp settled down to about 116F, eventually getting back to 118F. Cooked the bag for 22 minutes.

 

Just divine.

 

Now I have some halibut to try. And some spot prawns. The halibut is over 1" thick so I'll have to adjust my ideas a bit.

TdeV

TdeV

Thanks @paulraphael, I have the Sous Vide app but I don't have much experience using it. I see I'll have to do my homework!

Tonight I heated the water to 118F. Added the bagged salmon and some boiling water. Thought that I added too much hot water, so I added some cold. Thought I added too much cold, so poured in some more hot. Temp settled down to about 116F, eventually getting back to 118F. Cooked the bag for 22 minutes.

Just divine.

Now I have some halibut to try. And some spot prawns. The halibut is over 1" thick so I'll have to adjust my ideas a bit.

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