I scored a Bluetooth Anova for $100 on Father's day! Super excited to give it a whirl. First run I want to go with seared Ahi, but obviously not in the traditional sense because my seared Ahi lover hates sushi a la raw fish. So I cook it to pink (medium I suppose you would say). It is always a crap shoot for me trying to sear and cook to doneness at the same time so I am hoping the SV is going to help me out. So I am seeking input from the Pit on my SV plan-
How does this sound-
Dry brine with salt only 30 min.
SV for 30 - 60 min at 128F depending on thickness (1" - 2")
Ice bath for 5 min
Pat dry, oil (see next part) & fresh ground pepper. (Kalbi sauce is already pretty salty)
Screaming sear all surfaces quickly on GG upside down on gasser. Just a minute or two.
Serve with Kalbi sauce (our fav)
From everything I see in the Pit & web, I think I am shooting for about 130 IT? Pink is good as long as the meat texture is "cooked". Does my cook plan look like it will get that result?
On a side note OIL? I have EVOO, Grape seed oil, Canola and flax seed oil. Can get avocado oil I think. Anybody have a strong preference for this Ahi cook?
Thanks to all for your input! Much appreciated
How does this sound-
Dry brine with salt only 30 min.
SV for 30 - 60 min at 128F depending on thickness (1" - 2")
Ice bath for 5 min
Pat dry, oil (see next part) & fresh ground pepper. (Kalbi sauce is already pretty salty)
Screaming sear all surfaces quickly on GG upside down on gasser. Just a minute or two.
Serve with Kalbi sauce (our fav)
From everything I see in the Pit & web, I think I am shooting for about 130 IT? Pink is good as long as the meat texture is "cooked". Does my cook plan look like it will get that result?
On a side note OIL? I have EVOO, Grape seed oil, Canola and flax seed oil. Can get avocado oil I think. Anybody have a strong preference for this Ahi cook?
Thanks to all for your input! Much appreciated
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