MacKenzie Posted June 21, 2016 Report Share Posted June 21, 2016 Normally I stay as far from fish dinners as I can but after hearing how great the fish is from a guy who parks beside the road at a local gas station I thought I try it out. Bought 1 pound of haddock fillets, raced home to look up how to cook them sous vide. 130F for 30 mins the recipe said. Sprinkled on some granulated garlic, a little black pepper and a little cayenne which turnout to be too much.;) Half way thru the cook the power went out, eek. Fortunately I had some water on hand so I heated it in a pot on the gas stove and was able to keep the water pretty much at 130F. Here's my first sous vide haddock dinner. I wanted to get an interior shot of the fish but didn't want a cold fish dinner. The result is not such a great shot, the fish was very moist, flaky and simply wonderful. I can't believe I'm saying that. I just came back from town with 2 more pounds. It is now vacuum sealed and in the freezer. The truck just shows up whenever, it could be weeks before he's back, you just have to be lucky and catch him when you can. 2 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 21, 2016 Report Share Posted June 21, 2016 @MacKenzie - That's one beautiful plate of fish. It sure beats what I'm used to down at the Knights of Columbus hall! Ma'am, you've got to have been a food stylist in a previous career! Every one of your photographs is just droolicious! Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 21, 2016 Report Share Posted June 21, 2016 Looks great! how did you get the crust? on the KK? and is that some more of your sous vide potato salad? I have a anuvo being delivered tomorrow any suggestions. how big a pot should I use? what do you think about SV a pork shoulder and finishing in the KK. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2016 Report Share Posted June 21, 2016 Bruce, I normally just use a 5 qt stock pot for my SV cooks, which are usually small. There is a "low level" alarm and shut-off switch in the Anova, so you need a vessel that will submerge it to above that level, with extra room for evaporation. It's easier in the newer model with the adjustable height clamp. I have the older model with the fixed clamp. For a bigger cook, like beef ribs, corned beef brisket, etc. that won't fit in the stock pot, I have a bigger Cambro box and lid (which has a sliding top). Picked them up on Amazon. https://smile.amazon.com/gp/product/B0001MRVN6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 https://smile.amazon.com/gp/product/B002NQB63E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2016 Author Report Share Posted June 21, 2016 (edited) I'm very happy that I might get to eat some healthy fish;) There is no crust all I did was 30 mins. @ 130F, cut the bag open and put the fish on my plate. Yes, that is some day or two old potato salad. I use a few different containers for sous vide, mostly use an 8 L polycarbaonate container. It looks like this https://www.amazon.ca/Cambro-6SFSPP190-Polypropylene-CamSquares-Translucent/dp/B001BZEQ44/ref=pd_sim_79_7?ie=UTF8&dpID=41PBNHNpfLL&dpSrc=sims&preST=_AC_UL160_SR155%2C160_&refRID=CVWFFWFFA8NX29T8WJ7H but any container that will hold your circulator and the food is good. No, don't sv the pork shoulder, cook that on the KK, for sure! There are certain conditions that you must follow when doing SV cooking. Lots of info to read on the web. You need to follow these guides so that you do kill all the nasties in the raw food. The time and temp. you use depends upon the food, and the thickness. It does take some reading but well worth it. Ex. I love the look of a medium rare steak but I'm not comfortable doing it using traditionall techniques, frying pan, grill, etc. but with SV I can be sure all the nasties are gone and I can have the look and texture of med. rare. Because you have had others cook your food for so long I suggest you go slow, Pick something you like, do your research on how to cook it, do it, enjoy and move forward. I hope you have a camera and are prepared to take pixs and post them. This is a journey and an enjoyable one. Time is your friend. We will be here to root for you and watch your progress.:) Edited June 21, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 22, 2016 Report Share Posted June 22, 2016 Thank you MacKenzie for all the great information. I'll do my homework send pictures as I progress. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2016 Author Report Share Posted June 22, 2016 That's great, Bruce. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 22, 2016 Report Share Posted June 22, 2016 Looks super tasty MacKenzie! I'll start another thread but a buddy gave me 10lbs of fresh caught Pacific Albacore. Aside from poke, ceviche, the old standby mayo slathered and sesame coated fry I'm looking for new recipes. I'm going to try confit style with the bellies... Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 22, 2016 Report Share Posted June 22, 2016 Tasty fish in Nova Scotia, go figure. I'm not a fish eater either but I would eat that. @CeramicChef I think MacKenzie is currently a food stylist. No matter how I try, it hard to get pics anywhere close to MacKenzies quality, it might have to be the cooking skills to. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2016 Report Share Posted June 22, 2016 I love fish and that is a really great looking fish meal. I need you all to work on Mrs skreef for me. Maybe you can talk her into the SV benefits then it would be her idea - LOL Reef's Bistro Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 22, 2016 Report Share Posted June 22, 2016 MacKenzie is now eating fish............what in the world??? Must be the new kitchen . Glad you enjoyed it!!!!!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2016 Author Report Share Posted June 22, 2016 Jon, I'm still gun shy about fish, may more tasty experiences I'll get over it. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 22, 2016 Report Share Posted June 22, 2016 MacK, get a nice piece of Alaskan Copper River Salmon. It's in season right now (limited season and it must be line caught). Stuff is amazing. You won't eat other salmon once you taste it. The color is a brilliant orange, not that faded out pink stuff they try and pass off as salmon in the supermarkets. I've done it SV, with a lemon slice, a little S&P and some fresh dill in the bag. Glorious!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2016 Author Report Share Posted June 22, 2016 Guess I need to get out my fishing line, eh, Tony and my suitcase.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted June 22, 2016 Report Share Posted June 22, 2016 May not need to get that extreme, unless you want to? Believe it or not, my local supermarket carries it every year. Just scored a nice filet about a week ago. Check you local fish monger. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2016 Report Share Posted June 22, 2016 Nice fresh grouper filets if you can find them with a lime Buerre Blanc Sauce. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2016 Author Report Share Posted June 22, 2016 Where are all these fish recipes coming from? Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2016 Report Share Posted June 22, 2016 Where are all these fish recipes coming from? Plenty of fish out there that doesn't taste real fishy. We're just try to convert you Reef's Bistro Quote Link to comment Share on other sites More sharing options...
skreef Posted June 22, 2016 Report Share Posted June 22, 2016 I love fish and that is a really great looking fish meal. I need you all to work on Mrs skreef for me. Maybe you can talk her into the SV benefits then it would be her idea - LOL Reef's Bistro Not sure i like food done in water... You got me hooked on the Awesome grill flavors of our KK's. Can't amaging anything better than that.. No offense McKenzie. Mrs. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2016 Report Share Posted June 22, 2016 Not sure i like food done in water... You got me hooked on the Awesome grill flavors of our KK's. Can't amaging anything better than that.. No offense McKenzie. Mrs. Reef's Bistro She's freaking out. Come on guys and gals, work on her. I need your help - LOL Reef's Bistro Quote Link to comment Share on other sites More sharing options...
