Andrea is passing close to us and the rain is the kind that makes you want to have quality time with the cat and a good book–so glad to be indoors. But, my unpreparedness did make me venture out (cat litter very low–very serious problem!); fortunately, out and back before the heavy rain started.
I came home with an impromptu purchase–the local HT had lovely looking tuna (wild caught) on sale. I’m going to make a small batch of tuna confit to use with my summer salads, though I suspect that one of the small “steaks” is going to supplement the grilled or griddled shrimp for supper.
I’m really intrigued by the sous vide cooking technique–and I’m constantly drooling over recipes from Stefan’s Gourmet Blog! Such perfectly cooked meat, and the veggies, too. But, as Stefan points out, it takes equipment! I’d love to try tuna like that as it seems that fish do well that way.
For now, I will settle for the very slow “poaching” as an alternative. It certainly beats the average canned tuna (unless you can get one of the canned variety that is hand packed, and cooked only once.
I keep wondering if there are any low-budget ways of trying the sous vide technique! I think some research is called for here.
The cookbook that comes with the set is great. Normal recipes for normal people. I also recommend purchasing “Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home” (I found it at my other regular shopping website :-)). This book covers more of the do’s and don’ts and why things work. The two books complement each other very nicely, even though the temperature and times don’t always agree. I also recommend searching the web. There are great videos and recipes available.
A small sous vide machine will set you back $500 or more, and larger commercial versions can run into the $1,000s. Marco Pierre White advocates making do-it-yourself sous vide chicken in his autobiography, The Devil in the Kitchen. I’m not going to try it, and don’t recommend this for readers either.
I’ll be interested to hear how your tuna turns out! I’ll have to try the salmon, too. The confit technique certainly gives fine texture to the tuna.
Thanks for the link! I’m trying sous-vide tuna confit tonight, thanks for the suggestion.
As for a low-budget way of doing sous-vide, did you check out this post on my blog?
It is feasible to use for any short cooking time, so certainly also for the tuna. Just make sure to use the right temperature (i.e. not 85C/185F for tuna, but rather 42C/108F).