The New “What did you do with your Z today” (with off topic replies) XXXVI

madwi

Salmon in the sous vide then hit in the cast iron is amazing. Our favorite way to do it now. A little fresh dill and lemon with a couple pats of butter in the bag and into the bath.

Spoiler

2 questions:

How big was the filet?
How many minutes at 130 Degrees?

Mrs Spoiler was wondering......

madwi

I do as large of a filet that will fit into the cast iron pan. last filet was gigantic. When I sous vide I do 109F for 45 minutes and then I put skin side down in the cast iron with some butter spooned over the filet. plate when skin is crunchy.
The flesh stays really moist and has a firm texture.

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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vtec to vvel

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.

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Leingod

Sous vide is basically water version of a crock pot. You toss something into a water bath and forget about it until dinner time. It's fool proof.

__________________
I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR