Sous vide

pnoon · 05-19-2017, 10:50 AM

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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05-19-2017, 10:50 AM	#11
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	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. . __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden Last edited by pnoon; 05-19-2017 at 10:56 AM. Reason: added more stuff