That would be awesome as well. I’m trying to stay away from cooking in plastic but sous vide is always perfect every time. I wish they would come up with a compostable plastic. Another option is to cook in a combi oven on full steam.
@@ChefEpic if you want to not use plastic film/bags, you can confit in olive oil at the same temperature. Could be done in a Control Freak, or even in a waterbath, inside a (reusable) plastic container. 40 to 50°C would give you a range of textures and flavours, in 1°C increments.
Epic learning experience. Thank you.
The simplicity of this dish is only 2nd to how it must taste
I'd definitely cook it in a waterbath. Maybe torch or pan-sear it afterwards if you want the maillard, but in the oven it inevitably overcooks.
That would be awesome as well. I’m trying to stay away from cooking in plastic but sous vide is always perfect every time. I wish they would come up with a compostable plastic. Another option is to cook in a combi oven on full steam.
@@ChefEpic if you want to not use plastic film/bags, you can confit in olive oil at the same temperature. Could be done in a Control Freak, or even in a waterbath, inside a (reusable) plastic container. 40 to 50°C would give you a range of textures and flavours, in 1°C increments.
Should’ve wrapped the fillet in it’s skin and pan roasted it
I was thinking the same thing after we filmed. Super crispy skin would be epic. I’ll try it next time.
Это блюдо нужно готовить в Sous vide на 42 градусах 30 минут, или в конфи 70 градусов 40 минут. А так ты рыбу высушил и убил....