Lunch Today

[gasman]

Sous Vide 130* for 4 hrs
Fresh WaHoo and Fresh Shrimp
Greek seasons and seared in a pan for a few minutes add a little butter and chow down.

 

[RUGER]

Looks great man.

 

[bobbuck]

It looks really good, but I am confused why you would cook seafood for 4 hours that should take 10 minutes at the most. I must not get this concept for some reason.

 

[gasman]

It looks really good, but I am confused why you would cook seafood for 4 hours that should take 10 minutes at the most. I must not get this concept for some reason.

Didn't have to, but the longer it cooks the longer it soaks in its own juices. Added flavor i guess. Plus, with the sous vide, i can turn it on when i get to the office at 7:30am and dont have to worry about it until oi get ready to eat.

 

[bobbuck]

It looks really good, but I am confused why you would cook seafood for 4 hours that should take 10 minutes at the most. I must not get this concept for some reason.

Didn't have to, but the longer it cooks the longer it soaks in its own juices. Added flavor i guess. Plus, with the sous vide, i can turn it on when i get to the office at 7:30am and dont have to worry about it until oi get ready to eat.

Gotcha.

 

[DaveB]

And Wahoo is the exact kind of fish that would benefit from the sous vide method.

You catch that wahoo? They have mouth full of teeths

 

[gasman]

And Wahoo is the exact kind of fish that would benefit from the sous vide method.

You catch that wahoo? They have mouth full of teeths

HunterDrew caught it, I stole a filet from him. Yes they have lots of toofies.