Go to the Recipe: Albacore Confit to Replace That Sad Can o’ Tuna
While the Mason jar is cool and all any reason a vacuum or Ziploc bag wouldn't work?
A vacuum or ziploc bag would not allow as much contact between the fish and the oil. And since this is a confit, the reduced oil to fish contact would be a bad thing.
It is so sad: for all the mason jar we don t get in Europe we need a substitute which is working and as Dave sayed a working Sousvide bag solution. This counts for every mason jar recepy on the ChefSteps page here. I am following the content here since years. I hope I will be heard this time. (Don t offer me Kelly glasses). We need a official usable recepy for using classic glasses here in Europe which can stand a health check. Everything else doesn't get us far and I have to keep ordering damn mason jars (which I love by the way) from my sister to bring it over from US via luggage. That s so crazy.
This surface oil issue should be solvable including a Sousvide bag. Did You guys run tests on this?
Have you tried weck jars as a substitute?
How would this be with Yellowfin tuna?
Also, how long would this last in the fridge (generally)?
Will this technique work with other fish?
Hello dave,
We have a recipe on the site that uses bags: https://www.chefsteps.com/activities/confit-albacore-tuna
Hi Hubert, We have a recipe published on the site that uses sous vide bags: https://www.chefsteps.com/activities/confit-albacore-tuna
Hi Alex, This is a great question for the ChefSteps forum or the community-run Facebook group, Cook With Joule. I know it has come up before on the forum in regards to the Confit Albacore recipe we did in a sous vide bag, and the Facebook group is an awesome group of cooks who can help.
Thank U Jess, that is helpfull. If u could Provide a Sousvide bag Solution for every chefsteps recipe which includes ball Mason Jars u would make thousends of international followers happy. Believe me. I think a one line sentence add on to every recipe with this issue would be amazing and wouldn't t cost too much afford. Thank u
hey Christopher, yes I did. And it s a pain. Because the lids can float easily. I don t know if a rubber seal one would be a substitute for the mason jars. Plus. They need to be almost the same size because of cooking time. This issue drives us Europeans crazy here. And we can t do anything accept of waiting that the eu commission will give an ok on mason jar closing Lid system.
thank you!!
I can't imagine how a Weck lid could possibly float once it's secured by two clips.
What issue drives "us Europeans" crazy? As a European I'm perfectly calm whenever I use Weck or twist-off jars in water bath or in pressure cooker.
You guys are the best. wasn't paying attention to you for a bit (just got crazy busy) I come back and theres all kinds of magic happening! Loving my Joule! Perfect cooking tool for our boat! Really for anywhere, but especially when theres not much space. Im in Tokyo for the next few months getting certified in sushi. there you are bringing on the sushi!
In Europe - or at least in the UK - Mason jars are called Kilner jars. Just google it and you'll find that they're readily available
Again, just search for Kilner jars and you'll find them easily enough
I am wondering if the long cookingtime (1h30m) at the low temp (45c) risks giving optimal growing conditions for unwanted bacateria?
@Emil Rask No
Have you guys tried with different fish? Like swordfish for example?
just made it with yellowfin and it's pretty good! albacore tuna looks better though...
If you don't have Facebook what would the answer be?
I found this undercooked, mushy, and kind of gross at 120. Can I recook it at a higher temp?
Amazingly delicious cooked rare, served over sushi rice with spicy mayo. I didn't use jars, just the regular zip lock bag
I'm eating it now on toast and it's just delicious. Looked so good in a weck jar too. Great for a dinner party.
4:1 salt:sugar or 4:1 sugar:salt?
4:1 salt:sugar
Loved this and ahi was a success. It is a lot of oil, however. Dare I try water? A water/oil combo?
Delicious!!
Try this recipe - Grilled Sea Bream https://mygreencookbook.com/grilled-sea-bream/
Amazing Fish recipe!))
I like this recipe - Grilled Sea Bream https://mygreencookbook.com/grilled-sea-bream/
I’ve been taught to never let fresh water come in contact with saltwater fish flesh (you can see it cook the meat in front of you eyes like cevice) After the dry brine the recipe says to rinse in cold water. Doesn’t this make the flesh mushy??
Hey Jess, I am also curious. Can't find the answer to the question in the group.
hi,
how long will this keep?
1 week in the fridge.
