Quote:
Originally Posted by Baby Lee
I'm sure you've been wrong before.
|
I'd put sous vide up any time, anywhere, but I wasn't suggesting some special tool like your Flavorizer that most people don't have.
In any case, for fish like tilapia, convection and baking are pretty much the same thing. Convection doesn't give you any noticeable difference with something as thin as tilapia fillets.
En papillote (steamed in a parchment packet) is delicious, too, with some aromatics in the pouch.