First time with abalone… Hopefully it turns out okay. Stay tuned 😊
by Imaginary-Bass2875
8 Comments
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fikezof
Is that butter?
fortress_sf
It’s excellent sous vide for a long time a tenderizes without losing the flavor
Imaginary-Bass2875
Ahhh I see regarding the butter. Seems like you’ll flavour the butter and rob the abalone of flavour in doing so to some extent. I’m going to do a parsley / herb butter sauce with the bag juice so we shall see.
grapes1806
Looks like you are sous viding a bunch of giant oysters, what am i looking at here as your description is lacking any crumb of context
darappa999
What were your cooking times and temp ? How did it turn out ?
twill41385
Butter is polarizing to beef. Butter poached seafood is made around the world in the finest restaurants, sous vide or not.
8 Comments
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Is that butter?
It’s excellent sous vide for a long time a tenderizes without losing the flavor
Ahhh I see regarding the butter. Seems like you’ll flavour the butter and rob the abalone of flavour in doing so to some extent. I’m going to do a parsley / herb butter sauce with the bag juice so we shall see.
Looks like you are sous viding a bunch of giant oysters, what am i looking at here as your description is lacking any crumb of context
What were your cooking times and temp ? How did it turn out ?
Butter is polarizing to beef. Butter poached seafood is made around the world in the finest restaurants, sous vide or not.
Time and temp?