Main observation is the inconsistency in texture from the outside to the inside.
The edges were crumbly / fall apart, the middle was sliceable.
Was it good? Yes. But having cooked the other one sous vide so recently, I think that’s what I’ll do again with the other piece.
I took this one over to friends, and they decimated it as a starter (with a mustard-mayo sauce), so I may try to get a couple more before they disappear, to experiment with and give away.
My uncle passed away 7 years ago and left a 60’s electric rotisserie. I remember as a kid he roasted a turkey on it. I’ve held onto it because I want to try it but it’s an open top, no hood. After talking to my bros I think the way to go is sous vide a prime rib and finish on rotisserie. Just a different sear method.
I liked it! It was very tender - so much so that after slicing, picking up the pieces and they started to fall apart without support, but it remained moist and flavorful. I did leave more of the fat on top then I normally would have because I wanted to sear the top sous vide. The fat was probably already too soft at that point. I will continue to sous vide next year.
"I started with a nice piece of cod loin, cut it into 4 pieces, seasoned it with salt, and allowed to salt to cure the fish for an hour in the refrigerator.
Then I vacuum sealed the four pieces individually, each with a tablespoon of good extra virgin olive oil. I labeled the bags with the cooking temperatures, and cooked the cod at each temperature for 30 minutes."
I have reconstituted mine first; 24 hours with one water change, which suited my taste . I then bagged with fresh garlic, lemon zest, thyme, and olive oil.
What’s the idea behind making salt cod first?
Doesn’t salt cod get rehydrated to make fritters?
I guess I’m confused about why fresh cod would need to be treated instead of making fritters directly.
I want to make salt cod fritters, but I couldn’t find a sous vide recipe that started with salt cod. That was the closest recipe I could find; he wasn’t making fritters.
I did it last year this time of year, but didn’t make fritters. Husband just returned from ATL with about 10 pounds of salt cod and wants fritters for his birthday. AND layer cake!
@Saregama I neglected to adress this to you yesterday; I want to make salt cod fritters, but I couldn’t find a sous vide recipe that started with salt cod. That was the closest recipe I could find; he wasn’t making fritters.
I guess the texture of rehydrated salt cod vs fresh makes a difference in the fritters?
(btw did you see fritters are one of the options for dish of the quarter)
Ended up cooking the last corned beef in the PC again, because I wanted to soak it to remove salt, and didn’t feel like resealing for SV.
But I switched to the low pressure setting in the IP, and cooked a bit longer – 90 mins. Did a quick release because I didn’t want to overcook it (which ended up being quite messy, so next time I’ll stick to 75 mins and natural pressure release).
This might have been my favorite of the 3. The meat was tender, but not shredded / overcooked at the ends.
Letting it cool before slicing also helped. Chilling would probably help even more. Next year!
Tried sous vide duck legs for confit duck legs last weekend. 36 hours at 155F. Came out incredibly well, but even after some time on a cast iron pan, couldn’t get much of the skin to crisp up. The little bits that did were sooo good! Duck was delicious though and texture was prefect. I was quite surprised that not more fat rendered out…
Tried drumsticks next. 150F for 8 hours. These came out juicy, but perhaps not entirely different from baking in the oven (again, no crisp skin). These were marinated using a recipe online that I thought was only ok. Will try a different seasoning next time, but I will also try a higher temperature for shorter time.
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