Go to the Article: Packaging for Cooking Sous Vide
With the amount of oil you have in the bag with the halibut, if you aren't going to sear the fish after sous vide, how do you finish it to keep it from having a slippery/oily texture?
We don't find the texture to be a problem. If you are worried about it, lightly pat it dry with a paper towel and chill/reserve the oil for other applications.
Tell me more under Choosing a package give you a 404 error.
And it still does today.
Same today.
One of my favorite dishes from the Basque country is Bacalao al pil pil. I wonder if it can be done Sous Vide and then be able to create the nice emulsification of the albumin with the olive oil?
Should be fixed. Email us at info@chefsteps.com if the error persists. Thanks and apologies!!
What type of oil should be used?
