Drew Moffatt wrote:Ooh how exactly do you poach the trout?
I am lucky enough to catch and mostly release 10+ every week.
Eliot Mason wrote:Compostable bags for sous-vide? Wow! That changes things...
Have you used these? Got any brands/names to share?
I searched and found references to the idea, but no actual products. There are plastic alternatives for vacuum sealing, but the ones I found all indicated they weren't suitable for sous-vide cooking. : (
Ryan Hobbs wrote:I try to avoid plastic stuff. Braising and poaching are good enough for me. Sous Vide is basically poaching anyways. It just has a plastic package around the food item. But, trout poached in clarified butter is to die for.