Sous Vide Poached Shrimp

By | April 29, 2016

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[Photographs: J. Kenji Lopez-Alt]

Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don’t have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can’t really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook. This recipe delivers basic poached-style shrimp, like the kind you’d serve chilled in a shrimp cocktail.

Sous Vide Shrimp Cooking Temperature

125°F (52°C) Translucent, semi-raw with a soft, buttery texture.
130°F (54°C) Nearly opaque, very tender with a hint of firmness.
135°F (57°F) Barely opaque, moist, juicy, and tender.
140°F (60°C) Traditional poached texture with good bounce and a crisp, juicy bite.

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