Salmon and albumin.

Johan_Edstrom_5586

My family really only like salmon cooked sous-vide in oil, we also don't really have much access to good

seafood in Denver unless you pay an arm and a leg.

I've done quite a bit at 50C as well as much shorter cook time at 57.5C.

Is brining the best way to get rid of the albumin, if so is a typical 6.4% brine what should be used?

-- And for how long?

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Johan_Edstrom_5586

Good - as in we really only get frozen not so very inspiring stuff.

Chris_Young_80640

So-called albumin protein is mostly a function of cooking temperature more than anything else. Worth trying 113 °F / 45 °C to see what you think of that temperature, you will certainly see less albumin percolating to the surface of the flesh.

Adding salt via a brine tends to help retain juices in the flesh—for complex reasons that I hope to explore in a future course—and so at any given temperature you'll see less juice percolate to the surface, which means you'll see less albumin.

Have you checked out the salmon 104 °F recipe on our course page?

Johan_Edstrom_5586

Yes, I have and I envied that knife

Not to mention the quality of the fish.

I have to drive downtown to get that quality and it is expensive.

That means a 6h rest though? We often do salmon as a quick dinner, that is why I was asking about it.

I will try the 45C right away, my favorite way of eating it is quite frankly as sashimi

Johan_Edstrom_5586

Thanks a bunch Grant, I suspected that. What I do right now with frozen and not so great quality fish is wipe it off gently, pat dry and give a light torch sear.

Brendan_Lee_56950

What kind of oil do you normall fry with @grant_crilly ?

Brendan_Lee_56950

I typically use canola oil, but that is mostly because that's what my grandmother used and I haven't strayed too far from her fry methods so I've never really experimented outside of that and veg oil.

Johan_Edstrom_5586

Btw, @Chris and @Grant_Crilly - I've been pre-searing the last few dinners, no salt - as hot as I can get my cast iron skillet about .5cm oil (Canola) and starting the process, then bagging.

I upped temp about 1C as per your comments and then as usual. The final sear is significantly faster, with home rendered beef tallow very much so actually, then just tossing in salt and plenty of cracked pepper.

I really, really enjoy the results. It browns faster, more evenly and yes, there is more of that yummy meaty flavor.

Chris_Young_80640

Awesome. Photos please :-)

Johan_Edstrom_5586

Lamb

Lamb with flash pickles, balsamic compressed towmaters and very buttery mash.

Johan_Edstrom_5586

Tried a similar thing with pork - the light makes it look a little dry, it wasn't

Very quick 55C pork I broke down from one of the large Costco packages.

Seared in bacon lard, finished with bacon lard.

Walter_Zuromski_39127

To avoid that reaction soak your fish in a 10% salt / water solution it will eliminate the issue.

Johan_Edstrom_5586

I've been buying better fish and going towards 43C lately

Allen_Johnson_67197

I love Salmon, Sushi first!!

I have always Cedar Planked my salmon and have love the results. Now that I have seen the 104F video, I am going to have to give it a try.

Grace_95227

@Johan, 43C is my favourite temp too, as 40C is barely warm once it gets served. Have the same problem in UK too with fish, salmon is great, but good seafood here costs a bomb!

Johan_Edstrom_5586

@Grace depressing isn't it...

I when I travel tend to go nuts on seafood - especially on the west coast here.

Mason_Perry_34060

I went to the tsukiji fish market last time I was in japan. It was really amazing, I wish I lived closer to the coast, I love seafood.

Johan_Edstrom_5586

I lived a few months in Japan something like 20 years ago, was an exciting time.

At that time the Gyoza at 7/11 was better than anything I'd ever had in EU

Mason_Perry_34060

I loved 7/11 in Japan. Good food and cheap fireworks!

Allen_Johnson_67197

a great place to get Salmon is Restaurant Depot if you have those in your area.

Grace_95227

@Mason - I went there in November and had the best sushi (for breakfast) in my life at Sushi Daiwa. And I can never eat another sushi in London again, its never the same

Mason_Perry_34060

@Grace I went there too! Hour wait but man was it worth it! and ya sushi is weird at 6am but when it's that good it doesn't matter what time it is.

Grace_95227

@Mason - sigh I miss Japan already. Ramen, katsu curry, sushi, tempura, mochi - what's not to like?

Mason_Perry_34060

They value their food it seems so much more than the US. I think europe does too, but everything I had was amazing there, I have a japanese market within a few hours that has some really good produce but still nothing like Japan.

Johan_Edstrom_5586

@Mason EU is going more and more down the road of the US of the A, less people cook.

Mason_Perry_34060

That is really unfortunate, I know in the US we have really moved away from having to learn any skills as you can always pay someone else to do it for you, I see this A LOT at work where some people lack what I would consider essential and basic skills. But they just never needed them so they never learned. Unfortunate as I consider myself somewhat of a renaissance man where I can do many things fairly well and rarely pay or have anyone else provide services for me. I get called old fashioned all the time but I just think it;s being resourceful. Plus I am sure I have saved a TON of money over the years. I don't think cooking is any different, it's another service you can pay someone else to do (or pay to have to do less of it by buying premade food)

I was watching Iron Chef with some family friends and they kept making comments like "Wow I could never do that." "That's so crazy" "Where do they learn or come up with this stuff" I told them that I not only knew how to do all of the skills but I cooked their dinner the same machine that they are cooking the sausage in. They had to see the sous vide to believe it. I was dumbfounded. Atleast Amuricans still sort of take pride in cooking on the grill, I guess it's better than nothing.

Mike_Minh_Truong_54120

You just need to live in the right town like Seattle or New York to see the best of US food culture.

I currently reside in Seattle, but I have also lived in the "boonies" (Houma, LA and Golden, CO) of America before, which understandably, could make you think otherwise about American food culture.

Ive also traveled extensively in Japan. Japanese do take their seafood seriously (Sardines for breakfast.... YUM!), but if you have also traveled to the boonies of japan, you would have also noticed that food becomes less passionately prepared similar to the boonies here in the USA. Europe is similar, but Europeans seems to have consistently fresher produce than USA because of their specialized and dedicated food stalls located all over, and which, is owned by several different families. Here in America we have dedicated super markets chains owned by one family (Kroger, Whole foods, etc...)

But we are seeing alot of farmer's market springing up in the US within the last decade trying replicate european way of selling specialized fresh produce and products.

Johan_Edstrom_5586

Yup, I am European, live in Littleton, CO - so right around the corner from Golden.

There is a bit of revival yes, but what I was referencing was that my folks commented on the fact

that people in Eu eat more and more junk and processed food, use less of the good ingredients they actually have and so on...