Sous vide

[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.