How To Make Chile Bunch

fish vacuum

Closed Sunday and Monday.
To satisfy everyone, smoked and salted products will be on the bench; ainssi few cuts of fish placed in empty Saturday and placed on display réfrégirées has the right of your fish .

here are the advantages of vacuum:

The fact of not having to defrost the ingredients and products, but they can be used directly after taking them out of the fridge has to do win not only at the time, but also - and primarily - in terms of quality.
Whether raw or cooked, vacuum-packed foods can be kept much longer.

recipe idea:

Vacuum cooking fish at home without any particular machine but only with a freezer bag.

Yes, a simple little bag revolutionize cooking a fillet of fish is usually very hard to succeed.

Here is the flow of the recipe

Ingredients:

a freezer bag with zip top

a beautiful fillet or cod fillet (but you can use the fish you want)

a little saffron

salt and water

Fish Preparation:

First dip the fish in salt water for several minutes

The exit water and add a little saffron on top

Implementation:

Place your fish in the bottom corner of bag to hunt a maximum air, do not close the bag.

Immerse your bag gradually into a large container (eg sink) water now opening up, you'll see your bag to expel the air alone,

When the opening is almost at water level and all air is expelled, close the bag.

Your fish is vacuum, the plastic is pressed against the fish, there is more air.

Cooking :

Immerse the bag in a saucepan of boiling water, remove from heat and let cook assitôt about 3 minutes depending on size of your fish (or fillet back)

Remove the bag of water and let stand for 5 minutes

then your fish is perfectly cooked as you can see in this picture.

Try to cook your fish that way you'll be surprised at the result.