my sous vide experience

i've been curious about sous vide cooking, and when i saw some vacuum sealed, pre-seasoned turbot at trader joe's last week, i decided to buy some and make good use of the lab water baths. since it looked to be 15mm thick, i cooked it at 61 degrees for 40 minutes. i was happy/excited until the smell of yumminess started wafting throughout the lab and i thought the bag had exploded or melted. i couldn't smell it in the water bath though, and nothing seemed to have leaked. the juices in the pack was turbid but the bath water was still clear. meh.

the fish turned out quite delicious, despite having cooled during my trek home. my stomach hurt right after i ate it and at first i thought i had accidentally poisoned myself, but it turned out to just be gas. if i were to try again, i might use a lower temp with a longer cooking time.