Fish in a packet

[rmillman]

With Fata, you do not have any drying problem since little moisture excapes (do not seal it completely, knotting with twine is fine, or you can get a messy pop).

I like Fata because of the display, but some find the plastic a little cheesy. One way I have used it entertaining is with a hot plate. For a fish dish, you put this nicely wrapper "present" on the hot plate (one medium/low) and all can watch it through the first course puffing up and steaming. Then when opened, the immediate aromas are a treat. I like it more than the polymeric box at Moto. For desert, some bread squares, some sliced fruit and some spices and you get a wonderful tableside bread pudding.

I did not mean to suggest earlier that Fata is an alternative to sous vide. This thread was how best to prepare fish, with a focus on a wrapped technique to maintain moisture and impart flavors. For this, and in particular because of my general desire to control textures as well as flavors, that I suggested sous vide as an alternative. I have found no better way to prepare certain fish, particularly fish like skate.

[Vadouvan]

With Fata, you do not have any drying problem since little moisture excapes (do not seal it completely, knotting with twine is fine, or you can get a messy pop).

I like Fata because of the display, but some find the plastic a little cheesy. One way I have used it entertaining is with a hot plate. For a fish dish, you put this nicely wrapper "present" on the hot plate (one medium/low) and all can watch it through the first course puffing up and steaming. Then when opened, the immediate aromas are a treat. I like it more than the polymeric box at Moto. For desert, some bread squares, some sliced fruit and some spices and you get a wonderful tableside bread pudding.

I did not mean to suggest earlier that Fata is an alternative to sous vide. This thread was how best to prepare fish, with a focus on a wrapped technique to maintain moisture and impart flavors. For this, and in particular because of my general desire to control textures as well as flavors, that I suggested sous vide as an alternative. I have found no better way to prepare certain fish, particularly fish like skate.

Proper way to do it is use an electric sealer.

Rectangle of FATA.

Trimmed off neatly.

Sealed *deflated* when it goes into the oven.

Puffs up nicely, does not pop.

Aromas released at table.