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TdeV

TdeV


Typing.

Because of the Anova, for sous-vided fish, I'm no longer wrapping in vacuum sealed bags. 113ºF / 45ºC is my ideal temperature for the fish. Sometimes I heat up the oven to put a little crust on the fish, but mostly not. Usually I have sides with plenty of crunch or sizzle.

 

Last weekend I had 3 bags sous-vide duck breast and 1 bag sous-vide duck leg. These got warmed from freezer to 130ºF in the Joule s.v., then popped into a really hot, hot pan skin side down for a few minutes. The meat was then sliced.

 

Accompanied by

@weinoo's baked beans with roasted garlic and parmesan and a few toast triangles. Also some roasted artichoke hearts.

 

So most of my host time was spent with the guests.

 

 

TdeV

TdeV


Typing.

Because of the Anova, for sous-vided fish, I'm no longer wrapping in vacuum sealed bags. 113ºF / 15ºC is my ideal temperature for the meat. Sometimes I heat up the oven to put a little crust on the fish, but mostly not. Usually I have sides with plenty of crunch or sizzle.

 

Last weekend I had 3 bags sous-vide duck breast and 1 bag sous-vide duck leg. These got warmed from freezer to 130ºF in the Joule s.v., then popped into a really hot, hot pan skin side down for a few minutes. The meat was then sliced.

 

Accompanied by

@weinoo's baked beans with roasted garlic and parmesan and a few toast triangles. Also some roasted artichoke hearts.

 

So most of my host time was spent with the guests.

 

 

TdeV

TdeV

Because of the Anova, for sous-vided fish, I'm no longer wrapping in vacuum sealed bags. 113ºF / 15ºC is my ideal temperature for the meat. Sometimes I heat up the oven to put a little crust on the fish, but mostly not. Usually I have sides with plenty of crunch or sizzle.

 

Last weekend I had 3 bags sous-vide duck breast and 1 bag sous-vide duck leg. These got warmed from freezer to 130ºF in the Joule s.v., then popped into a really hot, hot pan skin side down for a few minutes. The meat was then sliced.

 

Accompanied by @weinoo's baked beans with roasted garlic and parmesan and a few toast triangles. Also some roasted artichoke hearts.

 

So most of my host time was spent with the guests.

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