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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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<blockquote data-quote="lugoismad" data-source="post: 403993" data-attributes="member: 16518"><p>Some of my cooks so far -</p><p></p><p>I did a 4 hour flank steak at 130*</p><p></p><p>It was super tender. I used them for steak tacos with some guacamole pico de gallo.</p><p><img src="https://i.imgur.com/o3Uyn3J.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Salmon. I did salmon at 125* for 20 minutes.</p><p></p><p>It was AMAZING. I will never do salmon any other way, ever again. It tasted like salmon flavored butter.</p><p></p><p>I finished it with a quick sear on both sides in a non-stick pan and a sprinkle of "Slap Ya Mama" seasoning.</p><p></p><p><img src="https://i.imgur.com/AxbVEoU.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>I did some Blue Fin Tuna steaks I found on sale for $7 a pound, marked down from $25 because it was the last day they were good.</p><p></p><p>Took them home and cooked them in a honey teriyaki ginger sauce.</p><p></p><p><img src="https://i.imgur.com/zJN9OxH.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>I did them at 125* and then did a quick sear. I wish I'd done 120* or less, I felt they were overcooked. My wife on the other hand LOVED them and says they were perfect. </p><p></p><p><img src="https://i.imgur.com/1ZiSq2E.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="lugoismad, post: 403993, member: 16518"] Some of my cooks so far - I did a 4 hour flank steak at 130* It was super tender. I used them for steak tacos with some guacamole pico de gallo. [img]https://i.imgur.com/o3Uyn3J.jpg[/img] Salmon. I did salmon at 125* for 20 minutes. It was AMAZING. I will never do salmon any other way, ever again. It tasted like salmon flavored butter. I finished it with a quick sear on both sides in a non-stick pan and a sprinkle of "Slap Ya Mama" seasoning. [img]https://i.imgur.com/AxbVEoU.jpg[/img] I did some Blue Fin Tuna steaks I found on sale for $7 a pound, marked down from $25 because it was the last day they were good. Took them home and cooked them in a honey teriyaki ginger sauce. [img]https://i.imgur.com/zJN9OxH.jpg[/img] I did them at 125* and then did a quick sear. I wish I'd done 120* or less, I felt they were overcooked. My wife on the other hand LOVED them and says they were perfect. [img]https://i.imgur.com/1ZiSq2E.jpg[/img] [/QUOTE]
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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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