By cooking shrimp sous vide you'll never eat overcooked rubbery shrimp again.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sous Vide and Sizzle This | 2021-01-26 14:03:15 |  14,288 Views |
Tasty Sous Vide Shrimp in Less Than 30 Minutes (Peeled or Unpeeled)
Serious Eats / J. Kenji López-Alt
Traditionally cooked shrimp can be fantastic but getting the temperature just right requires precision. Overcook them by a few seconds—whether you’re poaching searing or grilling them—and they go from tender and plump to rubbery and chewy. With a sous vide cooker you don’t have this problem because the short window between perfection and overcooked extends to a good half hour or so.
Sous vide also allows you to achieve textures that you can’t really achieve with more traditional methods. These textures aren’t necessarily better or worse they’re just different which in my opinion makes sous vide a useful technique to add to your arsenal.
