HOME > Chowhound > Home Cooking >
Are you making a specialty food? Share your adventure
TELL US

Valentine's Day?

jeffyd Jan 10, 2007 01:21 AM

I want to surprise my wife with something really special, and I have been thinking about sous vide cooking.

Has anybody had any experiences they could share with me?

Does it work well with fish?

How about Fugu? Do you think that would be good cooked a la Sous Vide?

Thanks!

  1. Robert Lauriston Jan 10, 2007 06:07 PM

    If you want to do sous vide, see these threads on the Cookware board:

    http://www.chowhound.com/topics/351361
    http://www.chowhound.com/topics/348673

    I don't believe that fugu toxin is destroyed by heat. From what Anthony Bourdain said the toxin's the only interest anyway. And it's not available.

    1. jeffyd Jan 10, 2007 05:35 PM

      I've read that the botulism present in ultra low temp Sous Vide cooking destroys the poisons in the Fugu.

      Now, where to find the Fugu in SF Bay Area? Any suggestions?

      1. Candy Jan 10, 2007 02:43 PM

        I think if you want to try sous vide cooking you might want to get hold of an Oct. issue of Vogue and read Jeffry Stiengarten's article on trying that at home. It takes some real precision in regards to temperature. Fugu? Where are you going to get that raw and what is so romantic about it?

        2 Replies
        1. re: Candy
          chowser Jan 10, 2007 04:16 PM

          I thought the same thing about the fugu. Maybe romantically, it's a potential Romeo and Juliet thing? You can't just pick up fugu from Whole Foods.

          As Valentine's goes, I'd go for tried and true--or at least practice the sous vide techniques first on whatever you're going to cook.

          1. re: chowser
            coll Jan 10, 2007 09:04 PM

            I agree with that, Valentines is the one day that menu is exactly what hubby wants.

        2. lollya Jan 10, 2007 02:10 PM

          i'm all for romance, but have absolutely no idea what sous vide is or fugu...must go google.

          1. Lori SF Jan 10, 2007 02:12 AM

            Maybe looking at Thomas Keller's menus or books for inspiration.
            Did not see anything in The French Laundry Book or Bouchon
            http://nymag.com/guides/holidays/thanksgiving/14989/
            http://www.nytimes.com/2005/08/14/mag...

            Show Hidden Posts