Need Help for Seafood Sous Vide.

COOKERFACE_44020

Hello, this is Charlie Choung from South Korea.

I am working at place Simular to Chefsteps(But much smaller),

We finished research on egg, poultry,beef and pork.

We even find out that making Black Garlick by Sous vide machine Works ( 75'C celsius for 2weeks).

However we are having problem with Sea Food Sous vide.

Anyone can give us advice or information about below sea food list for sous vide?

1.mackerel ( Fish smell get to bad and taste nothing like what we expect when cook it at 50'c for 40min)

2.mussel (Tried to make moules frites but shell brokes and get too salty 75'c celsius at 20min)

3.Oriental shrimp ( Try with shell at 58'c for 2hr and 75'c for 20min (with out shell) and both taste not bad but no point for sous vide).

4.squid, octopus( both at 75'c with 2hr both made purple yucky pigmets and taste not impressive at all).

We were using all kind of method brine curing phosophate. However, it is not working well as Salmon or other ingredients.

If anyone can give us aid . We will be very happy about it.

Thanks

ps: Dear Chefsteps Our Company will open site next month, and want to dicuss with you guys. I am tired of calling never responding number, please give us some feedback please. We are also working with Poly Science and 100%Chef.

Give us some response please.

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Comments

tarrosion

I am certainly interested to see what you discover. Though I'm not a pro, 50c for 40 min seems like a lot for mackerel; eg Modernist Cuisine recommends 46c to core.

Jon_58101

Re yor PS, Theres a post below from 8 days ago saying they wont be back till jan 5

COOKERFACE_44020

Thanks you! :-)

COOKERFACE_44020

Thanks you, I will try and inform you

Clay_Ruede_133455

Are you familiar with Douglas Baldwin's work? In my experience, he is very very careful about food safety issues, perhaps a bit too much, but then, he publishes, so I guess there are liability issues. In general, I have found published data to be just a little higher temperature than is optimal for taste/texture, and have seen professional comments that are along those lines. Baldwin suggests rare, unpasteurized fish at 42C for 15-20 minutes (med-rare 50C, medium 60C for 40-50), medium rare unpasteurized shellfish at 50C for 15-20 minutes (medium 60C for 30-40).

http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish

COOKERFACE_44020

Thanks you very much. I will try next monday and tell the result on this tuesday

COOKERFACE_44020

Thanks you.

Your help was very hepfull.

However this time I realised some of seafood from SOUTH KOREA IS NOT WORK

missdonnahhh

I would love to know the recipe for your black garlic sous vide.

Hope the best for you and your new company! Looking forward to hearing back for you.

Thanks

COOKERFACE_44020

http://www.chefsteps.com/forum/posts/black-garlic-by-sous-vide

Already done thanks: )

Tiza_Marsal_144714

Hi, is there any guide about how to store the fluid gels?

ZOO_s_KITCHEN_141691

HELLO THIS IS COOKERFACE CF (I lost my id at the moment).

I am really not sure why you are asking me this with this post.

However, Because I know how to handling fluid gels,

So I will explain you how to store it.

Fluid gel store condition is really depanding on the source you using it.

For example , if you made fluid gel with milk it must store at refridge lator and it last for 1~10days (almost same as milk it self). But if you are make fluid gel with simple syrup it will last for much as month at room temp.

I hope this will help you.

I may not know much as chefsteps however, if I can help I am happy with it.

damian_154060

wow