Comments on: Wild Turbot Fillets (Sous Vide)

By: Arnold

Arnold — Wed, 03 Aug 2011 01:02:24 +0000

Annette, I appreciate the concern and I’m aware of the risks that you mentioned, but you should also know that this fish and most other foods cooked sous vide are placed in water baths with temperatures that are nowhere near close to boiling.

For example, this fish was cooked at 113F, and the highest temp I’ve ever cooked anything in a water bath is around 145F.

By: Annette

Annette — Tue, 02 Aug 2011 21:56:38 +0000

Cooking in plastic is not a health benefit, so do not even consider it.
When plastic is boiled, the chemicals used to produce it can leach into the food being prepared due to a high temperature. Common chemicals in plastic include BPA and phthalates.

By: Allison

Allison — Tue, 14 Sep 2010 05:05:40 +0000

Why did you have to boil it? I’m very new at cooking and just bought this same fish from Trader Joe’s. I followed the instructions and pan fried it. I noticed you boiled it first so I was wondering why.

By: Will

Will — Tue, 09 Feb 2010 20:16:16 +0000

What are your thoughts on cooking other TJ items Sous Vide in their original
packaging? I was thinking specifically about the unfrozen meats like Beef
Bulgogi or Ribeye steak. Thanks for the very useful and entertaining blog!

By: Steph

Steph — Thu, 06 Sep 2007 05:44:58 +0000

Wow! You’d never think that came out of a TJ vacuum sealed bag…you’re really getting your money’s worth w/ that machine!