Two questions about a recipe: Sous Vide Salmon and Scented Rice
I have a question about the expanding the number of servings for the recipe "Sous Vide Salmon and Scented Rice" from Chef Krull. In the instructions you say it serves 1 - could I serve 2 - 4 (each piece in its own bag) and if so would I have to cook longer? Any tips for the logistics of holding 4 pieces?
And the second question is do you think halibut would work?