Grilling & Recipes: sous vide and fish
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Name:   Tall Cotton The author of this post is registered as a member - Email Member
Subject:   sous vide and fish
Date:   1/23/2017 9:43:57 AM

I would think smoke first, then in the sous vide. My thinking is that meat doesn't take smoke as well once it has been cooked. I would cold smoke it so you are basically putting raw food into the bag. Partially cooked might mess with the texture and doneness level.

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Other messages in this thread:View Entire Thread
sous vide and fish - Sandy Tiger - 1/21/2017 12:58:51 PM
     sous vide and fish - Tall Cotton - 1/23/2017 9:43:57 AM
          sous vide and fish - Sandy Tiger - 1/29/2017 8:52:05 AM

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