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

vtec to vvel · 05-17-2020, 12:21 AM

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.

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.

Leingod · 05-17-2020, 10:20 AM

Quote:

Originally Posted by 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.

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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