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

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

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Old 05-17-2020, 12:21 AM   #1 (permalink)
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Originally Posted by Leingod View Post
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.
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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Old 05-17-2020, 10:20 AM   #2 (permalink)
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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.
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.
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