Just picked this up from Aldi. I’m thinking of putting it into a vacuum seal bag and then in the sous vide to top pasta with. Any recommendations? Or just don’t do it?
by ArtEdInTraining
5 Comments
joe2468conrad
It’s a bag of cheaper frozen seafood from all around the world. Sous vide ain’t gonna make a difference on texture. Just poach it lightly to 70% and then final cook to 90% with whatever you’re making. It’s not hard to overcook it.
pickadillyprincess
I have one of these bags haven’t used it yet. I will say the frozen fully cooked mussels are awesome. For the price, well worth it to me I just sautéed them and added them to pasta I made.
Specialist_Ice636
Poorly cooked seafood gets super rubbery. That said, I have an allergy to raw salt water shellfish so I either have to buy pre cooked or leave the house while my wife cooks and sanitized the entire place before i can eat. A weird but happy discovery was when I did precooked shrimp sous vide at 132 for 2.5 hours in a pad of butter and pinch of salt and the texture came out like fresh from the ocean perfectly seared shrimp. I am very curious to find out if it will do the same with things like squid, octopus and muscles so please give it a whirl and give me hope. 🙂
Mcjnbaker
Chippino
anyrandomtech
I usually boil for a couple of minutes, with lemon, salt, crushed red pepper, and any other dry herbs i have. Use a slotted spoon to fish out of the water, and drain and pat dry. Use the seafood boil water to cook the pasta. The dry seafood goes into a hot pan with garlic and butter. Sautee for a couple of minutes, white wine. The. Add the cooked pasta. Add some of the seafood boil water to make a sauce.
5 Comments
It’s a bag of cheaper frozen seafood from all around the world. Sous vide ain’t gonna make a difference on texture. Just poach it lightly to 70% and then final cook to 90% with whatever you’re making. It’s not hard to overcook it.
I have one of these bags haven’t used it yet. I will say the frozen fully cooked mussels are awesome. For the price, well worth it to me I just sautéed them and added them to pasta I made.
Poorly cooked seafood gets super rubbery. That said, I have an allergy to raw salt water shellfish so I either have to buy pre cooked or leave the house while my wife cooks and sanitized the entire place before i can eat. A weird but happy discovery was when I did precooked shrimp sous vide at 132 for 2.5 hours in a pad of butter and pinch of salt and the texture came out like fresh from the ocean perfectly seared shrimp.
I am very curious to find out if it will do the same with things like squid, octopus and muscles so please give it a whirl and give me hope. 🙂
Chippino
I usually boil for a couple of minutes, with lemon, salt, crushed red pepper, and any other dry herbs i have. Use a slotted spoon to fish out of the water, and drain and pat dry. Use the seafood boil water to cook the pasta. The dry seafood goes into a hot pan with garlic and butter. Sautee for a couple of minutes, white wine. The. Add the cooked pasta. Add some of the seafood boil water to make a sauce.