Sous Vide peeps!
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Time and temp for cod?
I am struggling with getting fish done correctly lately. I usually set the temp to 135f for fish but it seems to not be as flaky and tender as we prefer. Kind of rubbery actually. I have tried 140 in the past but really can't remember if it was better. It was quite a while ago that we did cod.
I am a little reluctant to go below 135f for fear of not cooking it enough to be safe.
Doing some cod tonight and don't want a rubbery texture.
We usually cook it for an hour. Too long?
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Well, that was disappointing. Again.
Maybe it's the Cod? Rubbery. 132f for 45 minutes. Didn't seem like it was done. Tossed it in a hot peanut oil pan for a few minutes. Still not right.
I think we will not be doing fish in the Sous Vide again. The last time we did salmon, they same thing happened. The first few time we did Salmon it was awesome.
Maybe we just got some not so great fish the last couple of times.
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“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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@mark said in Sous Vide peeps!:
@Mik interesting. I thought overcooking made it rubbery. huh. Learn something new everyday!
At least it wasn't an expensive slab of Norwegian Salmon.
I will try higher temp the time.
It can be either one, but that's my experience. I sous vide some salmon a week or two ago and was not crazy about the outcome. It was kind of mushy. Grilling it hot prevents that. I think sous vide is great for vegetables and especially for meats that can take a very long cook. Had beef ribs from sous vide once that were fantastic. They cooked for about three days.
