I don't feel like spending money on a dedicated Sous Vide apparatus, but want to try using this cooking method on fish inside vacuum sealed FoodSaver bags.
Assuming that I have some fish vacuumed sealed in a FoodSaver bag, (nothing too thick - maybe some bluefish or stripped bass) and fully defrost it, can I just throw the bag into a large pot of boiling water and it will eventually get cooked? If so, how long will it take? If it helps answer the timing question, depending on the thickness of my fish, and how defrosted it is, I cook it by frying it in butter, between 2:30 and 3:30 a side.
Thanks
Assuming that I have some fish vacuumed sealed in a FoodSaver bag, (nothing too thick - maybe some bluefish or stripped bass) and fully defrost it, can I just throw the bag into a large pot of boiling water and it will eventually get cooked? If so, how long will it take? If it helps answer the timing question, depending on the thickness of my fish, and how defrosted it is, I cook it by frying it in butter, between 2:30 and 3:30 a side.
Thanks