Lukewarm Food Temp

jazzman161
Mon, 23 Mar 2015 13:23:58 +0000
Anova Precision® Cooker

Hey all. Just purchased by Anova precision cooker and starting to try various recipes.

The other day I made a steelhead trout @ 52 deg. C (125.6 deg. F) for 25 mins. The trout came out done and it was tender & moist but it was lukewarm. Halfway through the meal it was room temp. Not the most pleasant experience.

Now I know a lot of sous vide recipes call for a finishing/searing step, but I opted against it this time since I took the skin off to make crispy chips and didn’t want to put a crust on the fish. Is this how most people are getting that hot temp feeling into their sous vide food? With the last minute searing?

Thanks for any tips!

5 posts - 5 participants