(November 21, 2021 at 2:18 pm)Angrboda Wrote: Seasoning and vacuum sealing the Mahi Mahi for sous vide later. Different people argue both for and against seasoning before sous vide. I won't be cooking it for a few hours, so I thought resting in the fridge already seasoned so the flavors can sink in sounded like a good idea. Oil or butter in the bag is another point people disagree on. I decided to add butter. Might be overkill. I'm planning to cover the fillets in a jalapeno-butter sauce once cooked.
So many possibilities. So much to learn.
Yeah, learning never ceases. I've been cooking for 60 years, and am still learning new stuff. Yesterday I saw a video about air fryers. I should have known, but they cook the same way an oven does, by convection. Yes, I have one, and find it good for some things, but don't use it a lot..