3
votes
1answer
296 views

Will texture of fish cooked sous vide change, when cooking times increase?

I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin). One thing with sous vide that people brag about is the ...
4
votes
2answers
990 views

Spanish Codfish with sous-vide

I recently made a Spanish codfish. It's called Bacalao al pil pil. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The ...
93
votes
7answers
15k views

Is it possible to cook a whole fish in a dishwasher?

I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??