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CornyKegs 728
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  1. J

    Sous Vide

    Hmmm they want $24 from me to see it.
  2. J

    Sous Vide

    Do not thaw 1st - one of the biggest advantages of sous vide. Even a quick pan sear would make it over done. Could try a lower water temp probably. I need to experiment more.
  3. J

    Sous Vide

    We do salmon in ours at least once a week. Get the water up to 160, toss in the fish bagged with a pat of butter and dill. By the time you fix your salad and side it's gone from frozen to ready. It does have a softer texture than pan seared but the flavor is great.
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