Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 12-20-2015, 06:17 PM   #837
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Quote:
Originally Posted by Baby Lee View Post
5. Sous vide is fine for a delicate fish with delicate flavors, lemon pepper and the like. You would get similar results in a steamer. But cajun you want a crisped surface you can't get in sous vide, unless you finish with a pan sear.

No subjectiveness here, you're wrong about sous vide.

Sous vide is good for all kinds of fish, delicate or otherwise, and you'd rarely do anything sous vide without finishing in a pan. And your flavoring can be done similarly, it's not restricted to "lemon pepper and the like."
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