Obtain fish and shellfish’s best texture.
Sous-vide is especially well suited for cooking fish and shellfish. Precision temperature helps ensure that these delicate proteins are cooked to a state where they are flaky, but not falling apart. And certain types of fish, including salmon, achieve a desirable texture during the cooking process that’s unique to sous-vide.
In this online course, Bruno Goussault discusses:
•Microbiological changes to fish during the cooking process
•Preparation and vacuum sealing
•Best time-temperature combinations for cooking different types of fish
Chefs with some prior sous-vide training
Some of the equipment below can be purchased through CREA. Contact us for more information.
- Vacuum sealer
- Food-grade sous-vide bags
- Temperature probes
- Rubber foams
- Circulator tank