Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Fish and Seafood Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 04-05-2009, 02:01 PM
ironchef's Avatar
ironchef ironchef is offline
Bottle Washer
 
Join Date: Apr 2009
Location: Honolulu, HI
Posts: 13
Thanks: 0
Thanked 0 Times in 0 Posts
ironchef is on a distinguished road
Style: pizza
Default Sea Bass en Sous Vide

This was an interesting dish that came out really well. The sea bass was marinated and cryovac'd in extra virgin olive oil, garlic, shallots, sherry vinegar, thyme, and black pepper, then cooked sous vide. It was served with kale and pearl onions braised with pancetta, roasted mushrooms, and a romesco broth.

Chilean Sea Bass Escabeche en "Sous Vide"
Pancetta Braised Kale and Pearl Onions, Roasted King Eryngii Mushrooms, Micro Cilantro, Romesco Broth


Reply With Quote
  #2  
Old 04-05-2009, 07:42 PM
UnConundrum's Avatar
UnConundrum UnConundrum is offline
Entree Cook
 
Join Date: Jan 2009
Location: Pennsylvania Dutch Country
Posts: 587
Thanks: 0
Thanked 0 Times in 0 Posts
UnConundrum is on a distinguished road
Style: Gonzo
Default Re: Sea Bass en Sous Vide

Why do you add evoo? I've not found any value to adding oils to my Sous-Vide pouches. And Sea Bass is clearly a moist fish. When I started out, I misread something and thought it was necessary. Then I discovered that my evoo was breaking down in the prolonged heat, imparting a metallic taste. If I have to add oil now, I stick to grape seed oil.
__________________
What I love to eat
Reply With Quote
  #3  
Old 04-05-2009, 08:23 PM
ironchef's Avatar
ironchef ironchef is offline
Bottle Washer
 
Join Date: Apr 2009
Location: Honolulu, HI
Posts: 13
Thanks: 0
Thanked 0 Times in 0 Posts
ironchef is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by UnConundrum View Post
Why do you add evoo? I've not found any value to adding oils to my Sous-Vide pouches. And Sea Bass is clearly a moist fish. When I started out, I misread something and thought it was necessary. Then I discovered that my evoo was breaking down in the prolonged heat, imparting a metallic taste. If I have to add oil now, I stick to grape seed oil.
The olive oil was used as a base for the escabeche. The fish itself was only cooked for about 10 minutes at 130 degrees F. But you're right in that oil itself is not necessary to sous vide.

Last edited by ironchef; 04-05-2009 at 08:30 PM.
Reply With Quote
  #4  
Old 04-05-2009, 09:44 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 12,496
Thanks: 177
Thanked 2,218 Times in 1,596 Posts
QSis will become famous soon enough
Default Re: Sea Bass en Sous Vide

Cooked 10 minutes at 130 degrees, IC? Doesn't that make it about room temp? Coddling it?

Geez, I think my bath water is hotter than that.

Lee
Reply With Quote
  #5  
Old 04-06-2009, 02:21 AM
Derek Derek is offline
Banned
 
Join Date: Feb 2009
Posts: 1,939
Thanks: 0
Thanked 1 Time in 1 Post
Derek is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by ironchef View Post
This was an interesting dish that came out really well. The sea bass was marinated and cryovac'd in extra virgin olive oil, garlic, shallots, sherry vinegar, thyme, and black pepper, then cooked sous vide. It was served with kale and pearl onions braised with pancetta, roasted mushrooms, and a romesco broth.

Chilean Sea Bass Escabeche en "Sous Vide"
Pancetta Braised Kale and Pearl Onions, Roasted King Eryngii Mushrooms, Micro Cilantro, Romesco Broth


Looks very good mate!
Reply With Quote
  #6  
Old 04-06-2009, 03:11 AM
Keltin's Avatar
Keltin Keltin is offline
Master Chef
 
Join Date: Feb 2009
Location: Down South in Alabama
Posts: 10,096
Thanks: 0
Thanked 7 Times in 7 Posts
Keltin is on a distinguished road
Default Re: Sea Bass en Sous Vide

That is awesome! Do you have an immersion circulator for sous vide?

I remember once, a long time ago, in a far off place, sous vide was discussed, and many were trampled on because of it. I still think it’s the cat’s meow for cooking certain pieces!

Awesome job!!!

Uh…….I’ll take two!!!
__________________
Happiness can only be found by concentrating on what you have instead of what you havenít.
Reply With Quote
  #7  
Old 04-07-2009, 03:07 PM
ironchef's Avatar
ironchef ironchef is offline
Bottle Washer
 
Join Date: Apr 2009
Location: Honolulu, HI
Posts: 13
Thanks: 0
Thanked 0 Times in 0 Posts
ironchef is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by Keltin View Post
That is awesome! Do you have an immersion circulator for sous vide?
It's possible to sous vide without it, but you have to constantly monitor the temperature of the water.
Reply With Quote
  #8  
Old 04-07-2009, 03:10 PM
ironchef's Avatar
ironchef ironchef is offline
Bottle Washer
 
Join Date: Apr 2009
Location: Honolulu, HI
Posts: 13
Thanks: 0
Thanked 0 Times in 0 Posts
ironchef is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by QSis View Post
Cooked 10 minutes at 130 degrees, IC? Doesn't that make it about room temp? Coddling it?

Geez, I think my bath water is hotter than that.

Lee
The benefit of sous vide is that whatever food you're cooking in it will cook no higher than what the water temperature is set as. For instance, medium rare steak you'd sous vide at 130-135 degrees F. You can leave it in there for 3 hours if you'd like, and it will never overcook. For fish, I don't cook it higher than 130 degrees. That will yield you about a medium doneness.
Reply With Quote
  #9  
Old 04-07-2009, 04:22 PM
Fisher's Mom's Avatar
Fisher's Mom Fisher's Mom is offline
Mother Superior
 
Join Date: Feb 2009
Location: San Antonio, Texas
Posts: 8,569
Thanks: 0
Thanked 3 Times in 3 Posts
Fisher's Mom is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by ironchef View Post
The benefit of sous vide is that whatever food you're cooking in it will cook no higher than what the water temperature is set as. For instance, medium rare steak you'd sous vide at 130-135 degrees F. You can leave it in there for 3 hours if you'd like, and it will never overcook. For fish, I don't cook it higher than 130 degrees. That will yield you about a medium doneness.
Thank you! That is the clearest explanation for the how and why of sous vide I've ever read.
Reply With Quote
  #10  
Old 04-07-2009, 05:44 PM
pugger's Avatar
pugger pugger is offline
Dessert Chef
 
Join Date: Jan 2009
Location: Cypress, Texas
Posts: 391
Thanks: 0
Thanked 0 Times in 0 Posts
pugger is on a distinguished road
Default Re: Sea Bass en Sous Vide

Looks totally awesome and I could probably eat 2 dishes of it right now. I'm not familiar w/ the cooking process but am keenly interested now. I love fish and could eat it often.
Reply With Quote
  #11  
Old 04-07-2009, 06:26 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 12,496
Thanks: 177
Thanked 2,218 Times in 1,596 Posts
QSis will become famous soon enough
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by pugger View Post
I'm not familiar w/ the cooking process but am keenly interested now.
Ditto! Thanks, IC!

Lee
Reply With Quote
  #12  
Old 04-07-2009, 06:33 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,020
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Sea Bass en Sous Vide

The only place I've eaten it is at Warren's (UnConundrum) the last two years at the ECG. I'm looking forward to it again this year. Warren makes the best beef roast I've eaten to date, that is besides his bread, donuts, and on and on and on..... The man can cook.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #13  
Old 04-07-2009, 09:06 PM
UnConundrum's Avatar
UnConundrum UnConundrum is offline
Entree Cook
 
Join Date: Jan 2009
Location: Pennsylvania Dutch Country
Posts: 587
Thanks: 0
Thanked 0 Times in 0 Posts
UnConundrum is on a distinguished road
Style: Gonzo
Default Re: Sea Bass en Sous Vide

Here's a picture of my sous-vide setup. I don't use the external temp probe anymore; it's just not needed.

Joe, are you talking about the smoked chuck roasts, or the bottom rounds I do sous-vide? The bottom rounds are great. I slice them down and use it for hot roast beef sandwiches. Only place you can get one rare

You can find some of my sous-vide recipes HERE
Attached Images
 
__________________
What I love to eat

Last edited by UnConundrum; 04-07-2009 at 09:07 PM. Reason: to add link to recipes
Reply With Quote
  #14  
Old 04-07-2009, 09:22 PM
Keltin's Avatar
Keltin Keltin is offline
Master Chef
 
Join Date: Feb 2009
Location: Down South in Alabama
Posts: 10,096
Thanks: 0
Thanked 7 Times in 7 Posts
Keltin is on a distinguished road
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by UnConundrum View Post
Here's a picture of my sous-vide setup. I don't use the external temp probe anymore; it's just not needed.

Joe, are you talking about the smoked chuck roasts, or the bottom rounds I do sous-vide? The bottom rounds are great. I slice them down and use it for hot roast beef sandwiches. Only place you can get one rare

You can find some of my sous-vide recipes HERE



THAT is awesome!!!!
__________________
Happiness can only be found by concentrating on what you have instead of what you havenít.
Reply With Quote
  #15  
Old 04-07-2009, 09:37 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,020
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Sea Bass en Sous Vide

Quote:
Originally Posted by UnConundrum View Post
Here's a picture of my sous-vide setup. I don't use the external temp probe anymore; it's just not needed.

Joe, are you talking about the smoked chuck roasts, or the bottom rounds I do sous-vide? The bottom rounds are great. I slice them down and use it for hot roast beef sandwiches. Only place you can get one rare

You can find some of my sous-vide recipes HERE
I'm not sure Warren what did you feed us the last two years at the ECG. I don't ask before I eat it and if I like it don't ask at all. Only if it makes me gag or puke do I ask so I don't repeat that mistake. That physiology comes for 3 years of traveling the world and eating out every meal.
All I know is what ever it was it was really great. That is not counting the asphalt you are force to make for Dave.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #16  
Old 04-07-2009, 10:15 PM
UnConundrum's Avatar
UnConundrum UnConundrum is offline
Entree Cook
 
Join Date: Jan 2009
Location: Pennsylvania Dutch Country
Posts: 587
Thanks: 0
Thanked 0 Times in 0 Posts
UnConundrum is on a distinguished road
Style: Gonzo
Default Re: Sea Bass en Sous Vide

Yeah, that's the smoked chuck. I make them for the ECGs because of their size, they can feed lots of people. I smoke them for about 16 - 18 hours. They're really easy if you have a Big Green Egg
__________________
What I love to eat
Reply With Quote
  #17  
Old 04-07-2009, 10:24 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,020
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Sea Bass en Sous Vide

What ever they are they are really good. I'm sure looking forward to next month too.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #18  
Old 04-07-2009, 10:46 PM
sattie's Avatar
sattie sattie is offline
Resident Rocker Lady
 
Join Date: Feb 2008
Location: Texas
Posts: 1,822
Thanks: 48
Thanked 38 Times in 25 Posts
sattie is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Looks great IC!!!
__________________
Sattie
I would just die without food!
Reply With Quote
  #19  
Old 04-07-2009, 11:47 PM
Fisher's Mom's Avatar
Fisher's Mom Fisher's Mom is offline
Mother Superior
 
Join Date: Feb 2009
Location: San Antonio, Texas
Posts: 8,569
Thanks: 0
Thanked 3 Times in 3 Posts
Fisher's Mom is on a distinguished road
Style: pizza
Default Re: Sea Bass en Sous Vide

Warren, that is a very impressive set-up. Do you use this technique regularly?
Reply With Quote
  #20  
Old 04-08-2009, 08:37 AM
UnConundrum's Avatar
UnConundrum UnConundrum is offline
Entree Cook
 
Join Date: Jan 2009
Location: Pennsylvania Dutch Country
Posts: 587
Thanks: 0
Thanked 0 Times in 0 Posts
UnConundrum is on a distinguished road
Style: Gonzo
Default Re: Sea Bass en Sous Vide

Pretty often. And I can make pretty large quantities. So I'll do a bunch of chicken breasts, and then freeze them. When I make the bottom rounds, I might do 8 of them, and then freeze them right in the vacuum pouch.
__________________
What I love to eat
Reply With Quote
  #21  
Old 04-08-2009, 07:49 PM
Renfro Jones's Avatar
Renfro Jones Renfro Jones is offline
Dessert Chef
 
Join Date: Apr 2009
Location: Baltimore, MD
Posts: 478
Thanks: 0
Thanked 1 Time in 1 Post
Renfro Jones is on a distinguished road
Default Re: Sea Bass en Sous Vide

That sea bass is making my mouth water, I have never heard of this cooking process and I am really enjoying this site so far. Keep em coming IC
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Date Night on the Grill - Sea Bass, Crostinis, Shrimps, Sweet Potatoes, Romaine... GrillinFool BBQ'ing / Smoking / Grilling Forums 9 08-11-2009 09:09 PM
BAKED SEA BASS with SHRIMP SAUCE Luckytrim Fish and Seafood Forum 0 08-06-2009 12:47 PM




All times are GMT -4. The time now is 11:36 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design