Quote:
Originally Posted by Leingod
Inch to an inch and a half swordfish steak. I can get you a precise weight tomorrow as I have another in my freezer.
30 minutes minimum at 130f is standard for swordfish. But for sous vide, you can let it go for 4 hours without any impact to flavor or texture.
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4 hours? Nope, I don't have that kind of patience.
All steaks/chicken/pork/fish/frozen pizza for me all go on the grill for about 20 minutes and call it a day.