Go to the Recipe: Confit Albacore Tuna
When you say you cut the brine in half so you mean everything or just the water? Thanks!
Those slices sure don’t look like 200g
We made this tuna confit on 12/27, and it was delicious! We made two jars, and one is still sealed. Can it be successfully frozen? (Freeze in oil?) How long can it be stored in the refrigerator if it’s unopened.
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you are right that seems a bit excessive. thanks for the heads up. I just edited the amount in the activity to cut the brine amount in half
That's a lot of brine for that amount of fish. Is brine scale-able?
Thanks for all
What is the purpose of the sugar in the brine? Does it have something to do with its chemical structure, or is there some other factor?
How you deal with anisakis ?
Tried in a different version and with mediterranean tuna (red), as posted in the forum!
veeery good. Thanks chefstep
Once cooked how many days can I preserve the fish in the bag, refrigerated of course
I tried this recipe with another type of the tuna (Thunnus obesus), in my opinion, lemon zest is too much, probably because the sour lemon deepens with extra virgin olive oil Tuscan.
Later I try with slices of black truffle, I think goes well with the tuna.
This is a crazy amount of brine for a 30 minute cure of a pound and a half of tuna. Cut the brine quantity in half and you will be fine.
Having tried the recipe from Modernist Cuisine at Home, which has a 5% brine, I can tell you why this 10% brine makes works much better. The biggest problem with cooking tuna (and many fishes) SV is that they produce an ugly white slag. I make this dish in mason jars, and with the 5% brine it turns into a really ugly mess in that jar. The 10% brine gets rid of most, but not all, of the slag, and seasons the fish better as well.
I've noticed the salt concentration in this brine recipe at 10% is much higher than most brines of approximately 5%. Any particular reason?
Hi chefs;
Anybody tried already using brown sugar for the brine? what's the difference you would you expect Vs white sugar?
We serve this cold, its more firm when its cold actually. Unless yo really hammer it. But it will save for a few days then begin to get mushy.
Not this one, I fought this one of the coast a coupe days before. But you could certainly use high quality frozen tuna.
Hey Guys,
Was the tuna frozen?
Hi, i'm brand new at sous vide cooking. Once done, for how long can you keep it before using it, if yes how, and would you need to reheat it before serving it?
Yes, this would be a good starting point for hamachi.
Would these temperatures be appropriate for hamachi as well?
- originally posted by John
Use the link Chris provided. Salmon lends itself very well to this technique.
- originally posted by Grant Lee Crilly
This is a nice variation using salmon: http://www.chefsteps.com/activ...
This looks great. How would you guys alter the formulas (if at all) for salmon. I just received 40 pounds from an Alaskan fishing trip and need to figure out how to get the most out of it.
