Sort of Sous Vide part II: fish.

[flamin lib]

I have some very small thin tilapia fillets; 2.5 oz. 1/4 inch thick at the thickest. They came individually sealed and frozen and once thawed went directly into cold water in the same 3 qt pot with the same remote read thermometer. Set the alarm for 140 F. Let it sit for 15 minutes off heat after the alarm went off. Perfectly done!

Possibly could have used 137 F but I have no complaints with the results. I noticed that with both the chicken breast and fish that very little salt was needed. Both items were without any added seasoning inside the bag but tasted fine salt wise although both meats benefit greatly from added flavors.

I think this technique is a winner!

[Warpy]

1. It beats hundreds of bucks on a sous vide tank

whether it's a manufactured job or a homemade kludge.

That sounds like Chinese not-quite-poached food. Food is put into cold water usually with ginger and scallion, it's brought up to a simmer and taken off heat. 20 minutes later, cooked food! It's really handy in Chinese kitchens with one hob and limited fuel.

My own idea for large dinner parties with a 4 burner stove was to stack pots with flat lids, food to be cooked on the hob and food to be warmed in the pot above, a flat lid separating them. Guests from China were very impressed with that one.

[flamin lib]

2. Timing for fish has always been a challenge for me and the beauty of this method

is that you can hold it such a long time.

Poaching is the same but I've never seen such precise and repeatable directions. 'Course it all depends on technology. Without the remote read thermometer I'd just boil the pot over on the stove like I do every %&@%# time I make stock . . .

Oh wait, what if I set the thermometer to 205 F? DUH.

[Warpy]

3. That would boil over at my altitude.

Water here boils at 200F.