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Posted on 3/21/17 at 8:43 pm to Janky
Ate those shrimp about to come out?
How are you going to finish them?
How are you going to finish them?
Posted on 3/21/17 at 8:45 pm to BRgetthenet
He dropped them in around 6 this evening. Should have a meal by Sunday at lunch time. Low and slow, baw
Posted on 3/22/17 at 7:51 am to Janky
Food Lab has done it, but I have not. They also really bragged about sous vide lobster.
Food Lab Guide to Sous Vide Shrimp
It only goes for 15 mins to an hour tops. Too long and it's mush. Temp is 135 to 140. He has a chart to pick the texture you want.
The garlic/sherry/paprika version he did looked good. I may give it a whirl.
It would be interesting to do a blind taste test of the recipe between a pan and sous vide. And clock the time required for each.
Food Lab Guide to Sous Vide Shrimp
It only goes for 15 mins to an hour tops. Too long and it's mush. Temp is 135 to 140. He has a chart to pick the texture you want.
The garlic/sherry/paprika version he did looked good. I may give it a whirl.
It would be interesting to do a blind taste test of the recipe between a pan and sous vide. And clock the time required for each.
Posted on 3/22/17 at 7:56 am to Twenty 49
I did this exact thing the other day just for the hell of it and it came out delicious.
ETA: did it at 135 for 15 min
ETA: did it at 135 for 15 min
This post was edited on 3/22/17 at 8:19 am
Posted on 3/22/17 at 8:06 am to TH03
quote:
But why?
Because he can.
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