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Old 09-10-2007, 02:10 PM   #11
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Originally Posted by chave982 View Post
"Sous vide"?
Itís an technique invented in 1974. Itís French and literally means under vacuum. In this technique, food is sealed in a vacuum pouch, and then placed in water that is kept at a low temp (between 140F and 160F). The vacuum sealed food stays in the water for a long time, up to 24-30 hours or longer. Doing it this way cooks the food to the temperature of the water with no added fat, no direct heat, and no lost or added moisture. It reduces shrinkage and increases flavor.

Itís a very popular method of interrupted cooking were the food is cooked in this manner and then frozen or stored to be reheated later. Of late, it has gained popularity with restaurants for uninterrupted cooking.

Of critical importance in this technique is keeping the water at precisely the right temperature for the whole time. This is difficult to do, and special equipment is used by restaurants to do so.

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Old 09-10-2007, 02:16 PM   #12
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The sous vide issue is off course here. The OP was asking about vacuum packed fresh fish.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-10-2007, 02:25 PM   #13
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Well thanks for all the help...I guess I'll give it a try. Or I could just wait for our new Wegmans to open next week. They supposedly have the best fish you can get anywhere around. We'll see about that...
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Old 09-10-2007, 05:11 PM   #14
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wegmans does have a great selection. I am a little partial to Whole Foods, but wegmans is my close second.

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