sous-vide vanilla cod with escabeche vegetables
Sous vide might be the best method for cooking skinless fish. It allows a fish to be cooked to and held at the perfect temperature, without overcooking it to mush. That was the message from chef Russell Bateman at an event hosted by Great British Chefs at Le Cordon Bleu cookery school. Whilst I’ve played around with lots of sous […]
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