or Connect
New Posts  All Forums:Forum Nav:

sous vide calimari

post #1 of 4
Thread Starter 

Anyone had any sucess with this? 

 

I'm going to try and achieve a cooked piece of squid in the cryovac bag. So that all i need to do for service is quickly colour it. 

 

Also, i want to roast some squid and do a squid consomme, anyone done anything similar to this i can get a few ideas/tips on?

 

First thread i've started here, i'm a professional cook from australia, recently finished an apprenticeship and i'm always on the prowl for new inspiration/ideas. Hope this can be a great place to exchange ideas/tips.

post #2 of 4

3 hours at 59 degrees according to Ideas in Food, and they are a really good source for this type of thing.

 

http://blog.ideasinfood.com/ideas_in_food/2011/04/seared-squid.html

post #3 of 4
Thread Starter 

awesome, thanks for the link :)

post #4 of 4

Not sure if any one watches Top Chef but IIR a winning dish on the last episode was squid stuffed with ground lamb. Sounded pretty awesome.

 

 

Dave

 

 

http://www.bravotv.com/foodies/recipes/lamb-stuffed-squid-on-black-rice-with-coconut-milk

 

http://www.hulu.com/#!watch/434243

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs