A Unique Sous Vide Guide

Have you ever wondered what our friends in Spain are cooking? Here is a time and temperature guide for some items you do not see every day in most places. I had the monk fish liver in Japan (steamed not sous vide) a long time ago and it was delicious. There is currently a concern that they are over fished so you should try something else from the list if you can get it.

http://www.sous-vide.cooking/sous-vide-cooking/process/temperature-guide/

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