Comments on: Halibut – For The Helluvit – Sous Vide http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html Expressing Our Primal Genes for Lean Health, Vitality and Attractiveness Fri, 30 Jul 2010 20:11:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Richard Nikoley http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13276 Richard Nikoley Thu, 28 Jan 2010 03:27:17 +0000 http://freetheanimal.com/?p=4044#comment-13276 Damn, Gut, now you've got me imagining what could have been. No matter, though, I waited and ended up with a damn fine one. Never marry before 40. Damn, Gut, now you’ve got me imagining what could have been.

No matter, though, I waited and ended up with a damn fine one.

Never marry before 40.

]]> By: Guy http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13275 Guy Thu, 28 Jan 2010 03:25:24 +0000 http://freetheanimal.com/?p=4044#comment-13275 Thanks Richard. The 30 hr lamb roast at 134 was spectacular! Really, fellas you can thrill and amaze the ladies with your culinary skills with a Sous Vide Supreme. If only I had one of these back in college.... "Hey baby, wanna try some chops that will blow your mind..." Thanks Richard. The 30 hr lamb roast at 134 was spectacular!

Really, fellas you can thrill and amaze the ladies with your culinary skills with a Sous Vide Supreme. If only I had one of these back in college…. “Hey baby, wanna try some chops that will blow your mind…”

]]> By: Richard Nikoley http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13255 Richard Nikoley Wed, 27 Jan 2010 18:06:47 +0000 http://freetheanimal.com/?p=4044#comment-13255 Yes, you want to do your research on the internet for cooking temps and times, not go by the book. They had to put the higher temps in that for liability reasons. 130 I think is too much. I discussed some of the temp issues on this post: http://freetheanimal.com/2009/12/salmon-sous-vide.html Try your salmon at 120. Betcha like it. Yes, you want to do your research on the internet for cooking temps and times, not go by the book. They had to put the higher temps in that for liability reasons. 130 I think is too much.

I discussed some of the temp issues on this post:

http://freetheanimal.com/2009/12/salmon-sous-vide.html

Try your salmon at 120. Betcha like it.

]]> By: Guy http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13228 Guy Wed, 27 Jan 2010 02:43:51 +0000 http://freetheanimal.com/?p=4044#comment-13228 I still can't get fish right in the SVS. I did a big salmon filet for 45 minutes at 140 degrees and it was just okay. Maybe I should go lower. Oh, but I did shrimp according to the SVS and they were to DIE for! I'm doing a lamb roast for 24 hrs now, so I'll see how it goes. Did a venison loin roast for that long and it was amazing! Keep up the Sous Vide posts! I still can’t get fish right in the SVS. I did a big salmon filet for 45 minutes at 140 degrees and it was just okay. Maybe I should go lower.

Oh, but I did shrimp according to the SVS and they were to DIE for!

I’m doing a lamb roast for 24 hrs now, so I’ll see how it goes. Did a venison loin roast for that long and it was amazing! Keep up the Sous Vide posts!

]]> By: Organic Gabe http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13211 Organic Gabe Tue, 26 Jan 2010 21:01:19 +0000 http://freetheanimal.com/?p=4044#comment-13211 Looks great, Richard. I like any kind of seafood. My wife an I eat fish 2-3 times weekly. Looks great, Richard.
I like any kind of seafood. My wife an I eat fish 2-3 times weekly.

]]> By: Richard Nikoley http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13206 Richard Nikoley Tue, 26 Jan 2010 15:45:56 +0000 http://freetheanimal.com/?p=4044#comment-13206 Oh, did I forget? Well, it was really, really good and Beatrice loved it as well. Not sure if I like it as much as the salmon, but it was great and especially considering that I don't often do halibut because it's sometimes dry, big win. I did turbo in the SVS a few nights ago and while super tender and moist, it had a bit of a fishy taste I wasn't thrilled with. The fish market where I got these steaks also has Chilean sea bass, so that's probably next. I'll have to try swordfish too -- another that can come out dry. Oh, did I forget? Well, it was really, really good and Beatrice loved it as well. Not sure if I like it as much as the salmon, but it was great and especially considering that I don’t often do halibut because it’s sometimes dry, big win.

I did turbo in the SVS a few nights ago and while super tender and moist, it had a bit of a fishy taste I wasn’t thrilled with.

The fish market where I got these steaks also has Chilean sea bass, so that’s probably next. I’ll have to try swordfish too — another that can come out dry.

]]> By: Diana Hsieh http://freetheanimal.com/2010/01/halibut-steak-sous-vide.html#comment-13197 Diana Hsieh Tue, 26 Jan 2010 05:33:18 +0000 http://freetheanimal.com/?p=4044#comment-13197 So.... how did you like the halibut?!? So…. how did you like the halibut?!?

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