Did a couple of swordfish steaks at 135 degrees for an hour and they came out as mush. Tasted good, though.
What did I do wrong?
2 Replies So Far
Not very helpful to you, but I once did swordfish at about 55 celsius (131F) and it barely touched it, so it seems strange that yours should turn to mush. The bag didn't leak did it allowing water in? Other than that I can't imagine how that would happpen.
Looking in Jason Logsdon's book "Beginning Sous Vide", the following is suggested as starting times for Swordfish:
Sushi Rare: 104F for 10 to 30 minutes
Sushi Medium Rare 122F for 10 to 30 minutes
Medium Rare 132F for 10 to 30 minutes
Medium 140F for 10 to 30 minutes
The book doesn't tie this to fillet thickness, but it would seem to suggest that you might have cooked it longer than Jason's recommendation.
Try cutting the time in half and please report back how it turns out.
Reply to this Topic
In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.
Like What You've Read?
Self Publishing Made Easy will make the publishing process straightforward. We take you from your initial concept to a published cookbook including the researching, writing, printing, and distribution of your book. Just click on the green button below!
This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy
