Sous vide
-
I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?
HerbcoFood said in Sous vide:
I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?
I have done the seasoning before and after and the winner is… depends on which seasoning!
Salt definitely before bagging. Pepper either way. Herbs like thyme and rosemary before bagging. Garlic I prefer after. Butter or oil ONLY with confit.
-
HerbcoFood said in Sous vide:
I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?
I have done the seasoning before and after and the winner is… depends on which seasoning!
Salt definitely before bagging. Pepper either way. Herbs like thyme and rosemary before bagging. Garlic I prefer after. Butter or oil ONLY with confit.
Dr_Pain Loved your approach to “well, depends on the seasoning”. You know that “recipe cooks” will get totally frustrated with that answer. I just smiled because you’re 100% correct.
-
The way I usually approach it (pork, chicken and beef) is this way:
- Do I want the seasoning to permeate (and possibly alter the taste) OR do I want it as an accent?
Most often dry brine my steaks because I love the flavor enhancement to be throughout, so using the sousvide helps accelerate and most consistently will enhance the whole steak. On the other hand I like a dry tellicherry pepper grind to sit on top of the steak to offer the floral accent. There are certain proteins that I want to change the taste (like pork and chicken) so I usually throw a whole bunch in the bag to change the flavor profile.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff
Looks amazing!
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff very nice looking meal Jeff. I love my sous vide. I would have never known about them if it weren’t for this place and you guys
hey vegetarians, my food poops on your food!
-
zbigjeff very nice looking meal Jeff. I love my sous vide. I would have never known about them if it weren’t for this place and you guys
kyle Glad that you’re enjoying an additional tool that will wow your family and others with its uses and perfectly prepared/cooked product when used for its intended purpose. Have a great rest of your day.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff Very fancy.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff All I can say is wow. Wife loves salmon. Will have to give this a try. Thanks.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff - Wow that looks great. Ya gotta love the Sous Vide.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff that looks really good! Perfect sous vide use!
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
zbigjeff Wow, that looks good!
-
zbigjeff very nice looking meal Jeff. I love my sous vide. I would have never known about them if it weren’t for this place and you guys
kyle Me too and I finally did a steak in it and wow now I see why all the hype.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
