Sous vide

[bonjing]

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

[AdamJoshua]

Originally Posted by bonjing

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

I always try to make sure meats are at least medium rare before I wear them.

[markem]

Originally Posted by bonjing

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

Hey Greg - hope you are feeling better.

I like this site for ideas about fish. In general, it is better to cook fish in water than any other way so that it cooks evenly and doesn't dry out.

http://blog.sousvidesupreme.com/cate...h-and-seafood/

I plan to do some cod and halibut once I am back from vacation.

[Chainsaw13]

Originally Posted by bonjing

Why such long cook times?

The long cook times are a factor of the low temps the items are being cooked at. The extra time allows for the proteins to come to temp all the way through the item. In the case of things like chicken, turkey, the extended times also pasteurize the meats, making them safe to eat, but not having to get cooked at the higher temps associated with baking/roasting. Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.

[mosesbotbol]

Originally Posted by Chainsaw13

Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.

I hear my buddy say this part a lot.