Sous Vide Salmon

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks sockeye salmon sous vide.

First Douglas makes a 10% salt brine to `salt out' the water soluble proteins (albumin) on the surface of the salmon. Then he removes the skin and pin bones from the salmon and slices it into four pieces. [He also crisps the skin between parchment paper and sheet pans in a 375F oven for 30 minutes.] Then he brines the salmon for about 10 minutes in the refrigerator. Finally he cooks the salmon at 108F, 122F, and 140F and compares the results.

Category:

Howto & Style

Tags:

• sous vide
• salmon
• sockeye salmon
• salmon skin
• recipe
• cooking
• SousVide Supreme
• immersion circulator
• chamber vacuum sealer

[blueshirttail]

Great video. Thanks.

[bobbilly9]

Your videos are very informative. The math calculations aren't as interesting but are necessary to cook safely.

[jmalton]

Great video!  I like to watch your demos.

[richardjhamilton]

Very nice, Doug! You're personality is showing through much more, and the video is very well done... I'm looking forward to next week's installment, especially because my PolyScience has arrived!