Go to the Recipe: Albacore Confit to Replace That Sad Can o’ Tuna
1 week in the fridge.
hi,
how long will this keep?
Hey Jess, I am also curious. Can't find the answer to the question in the group.
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??
I like this recipe - Grilled Sea Bream https://mygreencookbook.com/grilled-sea-bream/
Try this recipe - Grilled Sea Bream https://mygreencookbook.com/grilled-sea-bream/
Amazing Fish recipe!))
Delicious!!
Loved this and ahi was a success. It is a lot of oil, however. Dare I try water? A water/oil combo?
4:1 salt:sugar
4:1 salt:sugar or 4:1 sugar:salt?
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.
Amazingly delicious cooked rare, served over sushi rice with spicy mayo. I didn't use jars, just the regular zip lock bag
I found this undercooked, mushy, and kind of gross at 120. Can I recook it at a higher temp?
If you don't have Facebook what would the answer be?
just made it with yellowfin and it's pretty good! albacore tuna looks better though...
Have you guys tried with different fish? Like swordfish for example?
@Emil Rask No
I am wondering if the long cookingtime (1h30m) at the low temp (45c) risks giving optimal growing conditions for unwanted bacateria?
Again, just search for Kilner jars and you'll find them easily enough
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
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!
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.
thank you!!
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 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
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.
Hi Hubert, We have a recipe published on the site that uses sous vide bags: https://www.chefsteps.com/activities/confit-albacore-tuna
Hello dave,
We have a recipe on the site that uses bags: https://www.chefsteps.com/activities/confit-albacore-tuna
Will this technique work with other fish?
How would this be with Yellowfin tuna?
Also, how long would this last in the fridge (generally)?
Have you tried weck jars as a substitute?
This surface oil issue should be solvable including a Sousvide bag. Did You guys run tests on this?
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.
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.
While the Mason jar is cool and all any reason a vacuum or Ziploc bag wouldn't work?
