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btbyrd

btbyrd


Harold McGee

The texture's great! It's important to get vac-packed tuna that has been deep frozen. Virtually all tuna consumed in sushi restaurants has been deep frozen at some point in order to kill parasites. I thaw it in a bowl of cold running tap water and it's ready to go in like 15-20 minutes with little in the way of drip loss. And because you're thawing in the bag, the tuna's never exposed to oxygen during the thawing process. A cold (or even warm) water bath is the best way to thaw most frozen proteins.

btbyrd

btbyrd

The texture's great! It's important to get vac-packed tuna that has been deep frozen. Virtually all tuna consumed in sushi restaurants has been deep frozen at some point in order to kill parasites. I thaw it in a bowl of cold running tap water and it's ready to go in like 15-20 minutes with little in the way of drip loss. And because you're thawing in the bag, the tuna's never exposed to oxygen during the thawing process. A cold (or even warm) water bath is the best way to thaw most frozen proteins.

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