Go to the Recipe: Salmon 104 °F (Classic)
Incredible videos - this site will surely become an addiction!
This is so Amazing. The simplicity, and deserved focus on the ingredients, complimenting the farmers crops, and gods creation
wow amazing cuisine
exelent course
- originally posted by guachu
Looking forward to a complete lesson, but amazing thus far
- originally posted by not Fred
So cool! This web page is an amazing idea! You guys have my full support. I'll tell anyone who will listen about it. Good luck. I hope this takes off, but I honestly don't see how it couldn't. Thank you!
- originally posted by Matt
Really nice concept! It would be nice if there was a page with some kind of gear guide. I'm quite interested in that spice grinder for example.Edited to add: I think I found it, it look like this one: http://www.amazon.com/Hario-Co...
I have the equipment and experimented.Can't wait to start this amazing course!
Hi VL. Yep, that's the spice grinder we use. Product links and the ability to purchase the tools we use is coming very soon.
Thanks soooooo sooooo much
- originally posted by Oscar Fabian Pinzon Araque
One warning to the casual viewer- do not watch on an empty stomach. I am hungry just looking at the gorgeous photography! I am very excited for the full video series! Thank you!
Just what I always wanted. So much for going to night school... didn't want to anyway. Social Networks: Here I come!
- originally posted by Chuck Singleton
Chris, Grant, Ryan, WOW!This dish was great. I am really...no I mean REALLY...looking forward to what is to come. And the site is absolutely perfect. Brilliant photography and videos, which along with the simple, minimalist instructions make it so very easy to duplicate your results. Thank-you so very much!
So the salmon is cooked to 104 degrees but served straight from the fridge? (just clarifying)
Would you tell me what is the temperature to cook salmon sous vide so tolder can eat also?
- originally posted by Noryb Vu
That is correct; the salmon is brined, then cooked first. The salmon is then refrigerated and served cold. Refrigerating over night will improved the firmness of the salmon to our ideal texture.
- originally posted by RyanMatthewSmith
Thanks for the clarification, one more thing, all the sous vide recipes that I have seen that require chilling after cooking (including this one) always seem to say "Ice bath for x minutes and then refrigerate", why not just put the ice bath into the refrigerator? Surely that would chill even faster and save a step?I have been dabbling in sous vide for a couple of months now and doing ok, I can't explain how excited I was when I saw this site first emerge, it is EXACTLY what I needed.
Just curious what vacuum sealer you would recommend?
One of the common complaints or issues with SV fish, especially salmon, is that even though it's cooked, it comes out looking raw. I don't care to tell my guests about SV because it's just another thing I have to explain and convince them is safe. However, if I served this, I think most people, even "foodies" would do a double take and ask me if it's still raw. How do you guys get around this?
- originally posted by sygyzy
I have been cooking SV for over a year and loving it. Your website is a great resource and I look forward to seeing more content. I made the Salmon Mi-cuit for my passengers (cooking on a private jet) and they absolutely loved it. I made the decision not to tell them that it was olive oil poached salmon unless they probed. A couple people did ask and I explained the entire process, but most simply enjoyed it. I also made it for my wife who has a thing about textures, Initially she struggled with the texture, but after three bites, she started to enjoy it. Very unique way of cooking Salmon. Have you tried cooking any other fish at this low of temp? Thanks
I meant I did not tell them it was SV, but olive oil poached salmon.
Cooked this dish as a combination of the method shown here and the similar 'sink salmon' recipe Max Bilet demonstrates on Chow.com. Unbelievably pleased with the results. Need more practice to get the Spousal Unit on board with the concept of cooking fish in the kitchen sink, but that's a good problem to have, if you follow me.
What knife is being used here?
- originally posted by GrantAlan
I am going to do this recipe for a dinner I've been hired to do at a friends house April 27th. Will post updates and pics after. Hope everyone enjoyed cooking it this weekend!
- originally posted by Able Blakley
Super excited to see the photos. And please feel free to ask any questions you may have on our forum, we work hard to get our community quick answers to their questions.
I made this dish yesterday for a dinner part and it was a hit. I had to make a few changes (no watercress, so I went with arugula puree, plus no fresh horseradish so I used bottled stuff, finally, used frozen salmon) but it still turned out great. Definitely will make it again - hopefully with some fresh PNW salmon next time.
Awesome. Would love to have you upload a photo to the comment section if you have one.
Could I ziploc bag this and cook it at full steam in a combi set to 104 and get the same results?
Great!!
Thank you
Great!
