sous vide calimari

Discussion in 'Professional Chefs' started by patrick spriggs, Dec 16, 2012.

  1. patrick spriggs

    patrick spriggs

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    Anyone had any sucess with this? 

    I'm going to try and achieve a cooked piece of squid in the cryovac bag. So that all i need to do for service is quickly colour it. 

    Also, i want to roast some squid and do a squid consomme, anyone done anything similar to this i can get a few ideas/tips on?

    First thread i've started here, i'm a professional cook from australia, recently finished an apprenticeship and i'm always on the prowl for new inspiration/ideas. Hope this can be a great place to exchange ideas/tips.
     
  2. twyst

    twyst

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  3. patrick spriggs

    patrick spriggs

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    awesome, thanks for the link :)
     
  4. duckfat

    duckfat

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