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Food only warm when serving

Mike_Perrin_493131

Hi Everyone,

I'm new to Sous Vide and I'm curious what other people do.

I cooked salmon tonight, and while the salmon was cooked perfectly with great flavor, it was only 122 deg when serving which is not very hot by any means.

My wife and I found it almost un eatable because of the temperature.

I did sear it skin down for a minute until the skin was crispy. Should i sear it longer?

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Comments

meyer8863

You can sear it as long as you need to. Remember, you're cooking for you and your wife. No need to try to impress everyone. It may be a matter of finding what is 'perfect' for you guys. With all that said, I may recommend serving on warmed plates. I put 2 microwave safe plates in the microwave with a wet paper towel between them, and zap it for 1 minute. Hope that helps!

Angelo_197648

That is one of the downsides to Sous Vide. The best temp for texture/flavor usually is not going to feel hot like you are used to in traditional methods. I'm lucky, I don't like things really hot, so no problems doing my Salmon at 119f for 20 minutes.

brian_martin2001

I'm lost. You say

"I cooked salmon tonight, and while the salmon was cooked perfectly with great flavor, it was only 122 deg when serving which is not very hot by any means.

My wife and I found it almost un eatable because of the temperature.

I did sear it skin down for a minute until the skin was crispy. Should i sear it longer?"

You say that the salmon was perfectly cooked, but then say it's inedible. Then you say you seared the skin until it was crispy, but Then want to know I'd you should sear it longer. What exactly was the problem with the salmon? Was it perfectly cooked or wasn't it? I'm not sure anyone can help you until you can tell it's what was wrong with it in the first place.

Mike_Perrin_493131

It was perfectly cooked in flavor and doneness, but was warm and not hot. I like to eat my meals hot not warm.

Mike_Perrin_493131

I will give that a shot thanks

brian_martin2001

If you want to eat it hot, don't bother cooking it to 122°F. If you cook it to 122°F you're only going to get it "warm." If you heat it higher afterwards, the meat itself will get hotter than the 122°F, over-cooking, and will have a deleterious effect on the texture of the meat. That, unfortunately, is going to be the trade off. You can either have it that texture, or you can have it hot. Unfortunately, it doesn't work both ways.

Brandon_Byrd_40557

+1 on hot plates. Works wonders on all food, but SV in particular.

Chris_Young_80640

Hot plates are how restaurants manage to keep the food hot. Cold plates really drop the temperature of the food quickly.

Mark_231683

Hot fish is overcooked and dry fish, unless maybe you batter and deep-fry it.

For sous-vide it is very important to put fish on a plate last, and serve immediately. Obviously a hot plate helps unless there are elements on the plate you do not want hot. In that case, put the fish on a small bed of greens which will prevent the plate from conducting away the residual heat of the fish. Also, whatever side last hit a pan to sear, put that bottom side. For an example, see my "Haddock" post below.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Hi Mike, and welcome to SV. Hot plates from the microwave are the answer for you. Fish, salmon in particular, cools very quickly leaving you in the "blah" temperature zone if you are new to the concept....so having the plates hot and placing the fish on it immediately will help tremendously.....just check your plates for use in a microwave