pseudo-scallop nigiri (cooked 123f and warm vs cold and raw). brush w butter and salt
by mike6000
14 Comments
twomblywhite
Looks good 👍🏻
fx_2112
Tell us more about the pseudo-scallop, please.
krumbumple
they look great. how do they compare to actual scallop nigiri?
sillyshoestring
Nice! Gotta try this. SV them whole by themselves, pat, slice, brush with butter, sprinkle with salt and serve?
How did the texture compare to raw scallop?
moreVCAs
I’d rather have raw, but it is beautiful. Nice work!
quesoconroyale
Hey scallop friend! These look awesome – congrats!! Did you slice after the bath or before? And how was it without the sear?
quesoconroyale
Hey scallop friend! These look awesome – congrats!! Did you slice after the bath or before? And how was it without the sear?
lube_thighwalker
Looks amazing! Never even thought about trying sousvide to prep for sushi!
MenosElLso
I just saw that title and didn’t notice the sub so I was like “Wow! Still cooking scallops as a 123 year old lady! Way to go!”
GhettoDuk
Nothing “pseudo” about it to me! You are just bringing modern techniques to an historic dish that has undergone more radical transformations than this. Sushi started off as fermented fish, so sous vide isn’t all that far-out.
If you were making these at a fancy NYC sushi restaurant, they would be a “house specialty” that takes the city by storm.
nlightningm
Looks really good! I wish I could do more fish. My wife can’t tolerate seafood
pathyrical
DAMN congratulations on being able to cook so well at your age!! looks great
SigmaQuotient
Nice! I’m trying this! Great execution and plating!
14 Comments
Looks good 👍🏻
Tell us more about the pseudo-scallop, please.
they look great. how do they compare to actual scallop nigiri?
Nice! Gotta try this. SV them whole by themselves, pat, slice, brush with butter, sprinkle with salt and serve?
How did the texture compare to raw scallop?
I’d rather have raw, but it is beautiful. Nice work!
Hey scallop friend! These look awesome – congrats!! Did you slice after the bath or before? And how was it without the sear?
Hey scallop friend! These look awesome – congrats!! Did you slice after the bath or before? And how was it without the sear?
Looks amazing! Never even thought about trying sousvide to prep for sushi!
I just saw that title and didn’t notice the sub so I was like “Wow! Still cooking scallops as a 123 year old lady! Way to go!”
Nothing “pseudo” about it to me! You are just bringing modern techniques to an historic dish that has undergone more radical transformations than this. Sushi started off as fermented fish, so sous vide isn’t all that far-out.
If you were making these at a fancy NYC sushi restaurant, they would be a “house specialty” that takes the city by storm.
Looks really good! I wish I could do more fish. My wife can’t tolerate seafood
DAMN congratulations on being able to cook so well at your age!! looks great
Nice! I’m trying this! Great execution and plating!
I assumed 123f was your age and gender