food The Pescetarian

I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:
 
The fry on what part of the meal?


the fish ... looks deep golden to me.

very appealing.
He's used to seeing sous vide fish n taters.


was moved by sous vide taters, sous vide fish is excellent however.
I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:


Not really ... tend to use my CI wok ...

I have a tiny one I bought to do tempura shrimp in, but it's less than awesome ...

Tucked away somewhere there's a george foreman fryer that spins the basket after to make it healthier ...

all make the house stink, though ...

i need to go have capt curt's grouper fingers soon.
 
Thick cut of fish. Floured and beer batter coated then fried for 6 minutes at 150 C(302)  drained, paper towel and into a warm oven with the door just cracked for 5 minutes.  Finished at 190 C(374)  for 2 minutes.  Batter mix has some sugars in it to add to colour due to caramelisation.
 
Times will vary.  Gotta eyeball the fish as it's cooking and know the right time to pull it.  First fry cooks the fish, oven helps release some moisture and final fry crisps up the batter.
 
Lol, just realised it's a revesre sear for fish and a fryer!  Damn you Boss and your new fangled ways :D
 
Times will vary.  Gotta eyeball the fish as it's cooking and know the right time to pull it.  First fry cooks the fish, oven helps release some moisture and final fry crisps up the batter.
 
Lol, just realised it's a revesre sear for fish and a fryer!  Damn you Boss and your new fangled ways :D


I was thankful and decided against pointing that out, lol ...
 
Deathtosnails said:
I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:
Click to expand...
Fry outside, the only way I fry now!
 
Leftovers but still seafood :)
 
Lobster roll made from 1 full tail and 8 claws....this is all that was left from 6 live cold water lobsters. 
 
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Deathtosnails said:
Thick cut of fish. Floured and beer batter coated then fried for 6 minutes at 150 C(302)  drained, paper towel and into a warm oven with the door just cracked for 5 minutes.  Finished at 190 C(374)  for 2 minutes.  Batter mix has some sugars in it to add to colour due to caramelisation.
Click to expand...
I make my fish and chips in a very similar way. I don't put them in the oven in the middle though. I pat them dry with paper towels before returning to the hotter oil. My batter is made with Guinness which has sugars in it that give it that color too. Funny thing is, real UK fish and chips is not made with beer at all. I think they use seltzer.
 
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
 
It you told me it was like butter it would be more appealing to me. It could be just the looks... I have to try one day.
 
The Hot Pepper said:
Squid/octopus always looks chewy to me. Is it? Had calamari but not like that.
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In my case no. Although it is a firm flesh, if well cooked, nice texture is achieved. The secret is to "scare" 2 or 3 times for a few seconds
 
Scare here is called, when is immersed in boiling water around 15 or 20 sec every time and out of water.... immersed again, usually are 3 times. afetr boliled around 30 mins. Octopus depend the size... Maybe 50 mins or more in pieces 2 pound weight or more big. When I can easily puncture the fork is ok
grantmichaels said:
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
Click to expand...
 

You should try!!!
 
Is exquisite for me. Only add salt to the water while cooking, Before you prepare as you want. made in salad like I made, is awesome.
 
grantmichaels said:
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
Click to expand...
 
You don't feel the suckers at all.  It's a pretty fun texture really.  It can be way chewy and sort of rubbery if not cooked properly though.  It's definitely worth trying.  
 
Boiling for a long time works, but it can get too soft.  In Greece they literally beat the octopus on rocks to tenderize.  I wanted to try sous vide to ensure a texture between chewy and too soft, and I achieved that.  I just ate it too plain to really be exciting.  Next time I'll make some sort of salad like Cypreshill1973 did.
 
I might have to take a swipe ... sounds similar to blanching ...

Long cook - equilibrium brine, first, or ? ...
 
Boiling for a long time works, but it can get too soft.  In Greece they literally beat the octopus on rocks to tenderize.  I wanted to try sous vide to ensure a texture between chewy and too soft, and I achieved that.  I just ate it too plain to really be exciting.  Next time I'll make some sort of salad like Cypreshill1973 did.


i feel an natural inclination towards biryani or paella ...
 
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