Putting together my menu for a fest of 7 fishes and thought sous vide for cod loin would take a lot of pressure off getting the temp just right, since there will be so many other things on the fire.
Any tips beyond what serious eats tips like this would tell me?
by Acton_up
1 Comment
I’ve been playing around with persetorsk for cod and SV has worked well for cooking time
The advantage is that there is no searing
The disadvantage is that it’s technically a « Norwegian » flavour so if you are doing primarily Italian that’s going to clash