Re: Sous vide
Forgot to post other recent sous vide successes.
1" thick swordfish steak seasoned with salt, pepper, EVOO, lemon juice, and fresh thyme . Cooked at 128 for 40 minutes. Finished in a cCast iron skillet ~60 seconds per side.
Moist and tender. Definitely will do this again.
Johnsonville Bratwurst seasoned with salt. Cooked at 147.5 for just under 3 hours. Brats were great. Finishing with Searzall a big fail. Cast iron next time.
Sweet Italian sausage. No pre-seasoning. Cooked at 147.5 for 2.5 hours. Delicious. Very tender and juicy. Served with homemade lasagna. Might try a higher temp to give links more of a snap/bite.
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Last edited by pnoon; 05-19-2017 at 10:56 AM.
Reason: added more stuff
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