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How to cook fish? - Page 3

post #31 of 37
9/14/09 at 12:07pm
Tilapia may not taste great, but it's going to be the only fish the common man can afford in 50 years... get used to it now.
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post #32 of 37
9/14/09 at 1:26pm
Quote:
Originally Posted by ChicagoRon View Post
For those who are a little more adventurous, a salt crust is also really cool. You mix olive oil and kosher/sea salt in a proportion that makes a nice paste. You put the fish on a piece of parchment paper in a cookie pan, then pile the salt paste on top of it and bake. I've never actually done it, so I don't know how long.

Kwilk?

This is traditionally done with a cod or sole, so I'd guess about 15-20 minutes around 350 or 375 since the salt will keep in the moisture and will also insulate a bit, so it should take a little longer.
Never tried it. I'd be interested in it, though.
Quote:
Originally Posted by VKK3450 View Post
Yea, you make it sound easy.

Tell me how to maintain an exact water temp on a home stove.

K
Obviously easier with a gas cooktop than with an electric one that cycles heat. Still,it doesn't have to be exact. If it's under 150, go a little longer, if it's above, go a little shorter. You're a high roller, right? Just buy one of those $2k thermal circulators and stop bitching.

Quote:
Originally Posted by why View Post
Cooked to the pinnacle of boredom.
Well you can add whatever flavorings you want. The point of cooking anything sous vide is to preserve texture and moisture, which this accomplishes.
Quote:
Originally Posted by Douglas View Post
I'm interested to hear more about this sous vide stuff. It has seemed like too much of a chem experiment to me before, but if you can do it in 9 minutes, sounds easy enough. Kwilk, I'd love to hear more about it - as indicated, how do you keep the water the right temp? Sounds damned hard.
Keller has a pretty exhaustive book about it if you're really interested. If someone was going to try to do a longer cook, I'd have to advise getting a vacuum/cryovac machine, as you start to get into a dangerous area as far as bacteria and oxygen go. It's good stuff though. You can do anything sous vide... pickling things, things marinate more quickly, blanching vegetables to keep them a better color, braising pork belly, etc etc.
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post #33 of 37
9/14/09 at 1:32pm
Quote:
Originally Posted by kwilkinson View Post
Obviously easier with a gas cooktop than with an electric one that cycles heat. Still,it doesn't have to be exact. If it's under 150, go a little longer, if it's above, go a little shorter. You're a high roller, right? Just buy one of those $2k thermal circulators and stop bitching.

Not a high roller , so no crazy equiptment for me or my space constrained apartment.

I thought sous vide was about finding the exact temp that you wanted something cooked to and since the water was at exactly that temp you could not overcook it / it would be perfectly cooked. Admittedly I dont know much about it.

K
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post #34 of 37
9/14/09 at 1:50pm
Quote:
Originally Posted by VKK3450 View Post
Not a high roller , so no crazy equiptment for me or my space constrained apartment.

I thought sous vide was about finding the exact temp that you wanted something cooked to and since the water was at exactly that temp you could not overcook it / it would be perfectly cooked. Admittedly I dont know much about it.

K

That is the point. But without the proper equipment, you're just going for a close approximation.
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post #35 of 37
9/14/09 at 1:56pm
Sous vide seems like the mad scientist way of poaching or confit. I can see why it's used for some things, but it's getting a bit overdone lately.
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post #36 of 37
9/14/09 at 1:59pm
TK has brought it back into fashion. Better available equipment is probably also a part of that. The first time around, it was used mainly for institutional food, which gave it a bad connotation, but used correctly, it has some really cool results. If you've never seen a perfect medium rare piece of steak that has only a millimeter of searing on the outside, then a perfect consistent pink color all the way across.
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post #37 of 37
9/14/09 at 4:15pm
Quote:
Originally Posted by ChicagoRon View Post
TK has brought it back into fashion. Better available equipment is probably also a part of that.

The first time around, it was used mainly for institutional food, which gave it a bad connotation, but used correctly, it has some really cool results. If you've never seen a perfect medium rare piece of steak that has only a millimeter of searing on the outside, then a perfect consistent pink color all the way across.

True enough. I can see its use for things like beef.
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