Sea food

I already cook sous vide.. Love it.. Just bought a Joule. Waiting impatiently. Will you investigate the uses of it for shrimp, dungenesse crabs, scallops and possibly other she'll fish?

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brian_martin2001

dungeness crab

scallops (according to ChefSteps you don't need/want to cook them sous vide)

similar to scallops, ChefSteps prefers another way of cooking shrimp

and other stuff in the recipe gallery

tshewman

Have done Shrimp, Lobster and snow crab all via Joule For the crab, I used the CS Dungeness crab cooking method modified for the joule and cooked it in White wine with the aromatics tied to the rack so they wouldn't be taken in by Joule. Delicious. This is NOT a recommended application (only supposed to use water, I immersed it in white wine and aromatics at low temp - and it makes a great stock. :-)

wolfiegirl

I've done lobster and shrimp. Tender beyond belief. The only way to cook both!!

fisher23

I've done Dungeness crab, lobster and shrimp with Joule. These are my preferred temperatures. Lobster 137°F for 30 minutes with lots of butter in the bag, same for shrimp but at 132°F. Crab I do at 135°. I put an extra bag on each side of the crab before sealing so the spines don't puncture the main bag before sealing.

For most shellfish Dr. Douglas Baldwin, PhD (@DouglasBaldwin_31850) recommends 140 °F medium, 122 °F medium-rare and 108 °F rare for 30-40 minutes and adds the caviot persons with compromised immune systems should not be served medium-rare or rare shellfish. ("Sous vide for the home cook" by Douglas E. Baldwin)

Jack_Mayer_85396

Hey Todd, not sure how I missed this post originally. Share your method/recipe for the crab? I'm craving a Crab Louie salad! I have a Sous Vide Supreme so I won't have your issues with the bath being down through the circulator. If anyone has a good Crab Louie recipe, I'd be most appreciative! Thanks all

tshewman

Hi Jack, see the cs recipe! It rocks!