Go to the Recipe: Salmon Mi-Cuit
amaizinggggg
- originally posted by guachu
This recipe is fantastic! However, I would like to see more pointers on what to look for when buying the salmon (or any ingredient for that matter). Color, texture, smells, grade, etc.
- originally posted by OhmNomNom
Give it a smell it should not have any fishy or off odors, give it a little touch and it should have springy resilient flesh, look for clear eyes (on whole fish), you probably want wild caught salmon that is sashimi grade.
- originally posted by Jason
I don't have a vacuum sealer nor an immersion circulator. Do you think that I could use a freezer Zip-loc, a pot, and a good thermometer rather than the sous-vide bag, and circulator? Also, fresh or frozen salmon? I remember from making sushi once, that freezing the salmon kills any parasites...
- originally posted by Zachary Neuschuler
Yes, you could perform this without an immersion circulator (steady heat source and a good thermometer) or a vacum sealer (ziplock bags to the rescue), but the continuity will be hard to maintain.
- originally posted by *TT*
I'm really keen to see the section on how to try sous vide without the equipment as I'd like to try before spending big bucks.In general I'm keen for more on technique, as I can get recipes anywhere, but short of chef training technique is hard to pick up.
This looks amazing, but... an immersion circulator costs $500+. Interesting how they say improvise the vacuum bagger, which sets you back about $20 on amazon. ;-)Hopefully the final version of this will have improvisational techniques/substitutions/or a VERY good argument for the expensive lab equipment. xD
thekiyote. We promise we'll show you how to do some of these dishes, including dishes like this one, without a $500+ immersion circulator and a $20 toy on Amazon. A Ziplock bag and a $12 digital thermometer can be made to work. And I hope that you'll find that a decent digital thermometer is a wonderful tool to have around the kitchen.
for those who aren't willing to shell out the money for an immersion circulator, I have to say it is very worth it. I use a foodsaver for now as my vacuum sealer however I'm looking into getting a chamber vacuum sealer. Are there any recommendations in the under $1000 range that you would know of? I thoroughly enjoy the work you guys are doing.
- originally posted by Shawn Millard
The VacMaster Portable Chamver Vac VP112 is amazing. No more having to worry about my liquids getting sucked into the FoodSaver. Amazon has it for $665 and if you sign up for their card it takes $50 off. Pretty good deal for an amazing machine. Plus, the bags are cheap too. (way cheaper than FoodSaver bags)
Email : info@cedarlaneculinary.ca and you will find a wide variety of products at a variety of prices ranging from very reasonable to professional. I have used them many times and have ordered my vacuum sealers and sous vide.water oven along with other products.
Why did you chill it for 6 hours at the end? I would love to see more explanation along with the steps. I like the quick pace of the video, but a more detaield text to go along with it would be appriciated...even better would be a long version of the video with all the detials.EDIT: I forgot this the first time, but folding back the bag is a great trick. I was finishing some pork shoulders @140F this weekend, and I wish I knew this trick then. Thanks.
- originally posted by Ethan Danstrom
Hi Ethan: The answer is posted in the forums now.
heres my issue with young chefs jumping on the sous vide bandwagon...sure the plate is pretty, great ,but next time you prepare a public video to educate people ,butcher the salmon correctly....you can search you tube for a marco pierre white video from 1988 where he flawlessly cleans a salmon with the most decrepit knife..where is your foundation for cooking ,who leaves fat and skin on a salmon fillet ,have i missed something during the molecular wave Chef??
Sorry you didn't like the salmon Dave. We think it's delicious. Wouldn't say we've just jumped on the bandwagon though, we've been cooking for we'll over a decade at some of pretty reputable restaurants. Indeed, I got to cook with Marco once when he spent some time at The Fat Duck Experimental Kitchen.
My question is why you made a small cut on the bag before sealing?Thanks in advance
- originally posted by Allen Johnson
If you look closely, you'll see that the open end of the bag sticks out of the vacuum chamber. This would leave no way for air inside the bag to escape as the pressure inside the chamber falls and so the bag would pop. By making the small cut, air can escape from the bag and then the sealing bar seals the bag closed. We then tear off the extra length of bag and discard it.
hello i would like to know how long will the salmon last in the frige?
Kept at 1 °C / 34 °F (and kept vacuum sealed) expect up to 30 days, although the flavor will deteriorate a bit faster). At 5 °C / 41 °F, you should expect only a 5 day shelf life.
If my salmon is lighter, do i have do decrease the amount of salt & sugar? or can it stay the same?
- originally posted by Syafa'at
Keep it the same.
hello there - 8 step - Remove cooked salmon and submerge in ice water. Refrigerate for at least 6 hours for texture to set.so i put salmon in water with ice (btw what temp must be ? ) and after that i keep salmon in that ice bath on kitchen table, or i need to put that bath with salmon in a refrigerate?thanks
I would recommend the refrigerator. But even if it's on the counter, so long as there is plenty of ice in the bath, that would be fine too.
So what temp in refr? 1 or 5 C?
If I brine and vacuum to cook for the next day will it cure the salmon or will it be ok?
No matter what the brine will continue to work its way into the flesh as time goes on. Once brined, it is really only at the surface, after many hours or days the salts work their way in further. So it will change, I usually just put fish in the quick brine(10% salt/10% sugar) or do an equilibrium (about 1.5% salt and 1.25% sugar) this brine can be bagged with the fish or even used as the cooking liquor.
- originally posted by Grant Lee Crilly
thanks. just wanted to make sure not to make salmon jerky.
God this was good. Impressed my friends, for sure.
45 minutes in a 10% salinity brine solution sounds like the end product would come out very salty, no? I've seen the 10% brine used often, but usually for 10 minutes or less, especially with seafood. Can you comment on this? Sorry to ask, I'm very eager to follow the recipe, but for me salmon is not the cheapest fish on which to have a bad experiment
It works perfectly. Keep in mind that they portions are cut after brining and cooking and there is sugar in the brine as well.
Thank you, I'll try it out. Any changes if I use a half portion closer to 200g? I imagine the solution strength should stay the same, would the timing also stay the same? And, for my general learning, does the brine time change if a piece is especially thicker vs thinner, or does the effect eventually permeate throughout regardless with more time after the brine?
Just circling back here - I completed the dish as instructed by the recipe, and WOW, amazing - one of my most favorite dinners I've cooked for my wife and me. Thanks for the guidance, I'm eager to learn more here about determining brine times and strengths.
HiI have to make a tasting portion (100 grs) of salmon mi-cuit to convice my boss of the greatness mi-cuit fish.would i keep the same brine recipe and timming method or would you advise to change it to a different brine recipe?Also ,Chris mentionned that you can keep in fridge when cooked for up to 30 days . I am a bit worried :Are the fish going to be pasteurised with 60min/60°c? (cook and chilled usual sousvide practice )Many thanksFroggiechefPS:Can you pasteurised fish at low temperature without making it mushy?
I'm really missing something here. You don't eat the salmon cold do you? Like seriously, you just assumed the average person would know to heat it up, right? Ice cold Salmon doesn't really sound that appetizing to me. Is it just me?
Yep, it's delicious. We serve this a lot, and most people seem to really like it.
I would leave the brine alone. Although we've done shelf-life testing to show that 30 days can work, that would be a challenge in a restaurant environment (the health inspector would not go for it), so I would treat it as any perishable ingredient that is served "raw or undercooked". The fish will not be pasteurized, and there is no way to pasteurize fish without ruining them.
Ok if you say so. That's wild.
I''ve finally got round to this and it's chilling.is it just Salmon...? or is it just oily fish....? Can't see firm white fish yielding?
Dave how is your problem with butchering the salmon related to the sous vide comment? Seems like you lost your train of thought. Also if you are such an expert why are you on a site designed to teach people who are not already professionals? Don't be so critical. In addition, I bet his decrepit knife was sharp and that's all you need. This website is incredible, i love it.. Makes me want to become a professional chef.
i'm inspired
WOW ...................DELICIOUS.
very nice. I added more EVOO to sous vide than you guys did - just for shape reasons - great texture. Thanks!
...a bit proud of myself ( and Chefsteps, you guys rock!).
If I wanted to cold smoke the salmon, would you suggest doing it before brining, before sous vide-ing, or at the end?
My salmon is currently brining in the fridge, looking forward to the final result. It struck me that the ratio brine to fish is rather high. I have 400 gram of salmon swimming in an enormous bowl of 1.6kg brine. What's the reason this recipe requires so much brine compared to the fish weight?
I know this is coming very late to the party - I've used this recipe a few times to great success. Last time I added curing salt #1 to the brine mix ( 0.0025%) - which preserves the pink colour of the salmon to a far greater extent, and to my mind, adds a degree of safety if you're not immediately using the salmon. Cheers! Chris C.
My question is also about the volume of brine to fish ratio here. It seems like there is so much brine, which is inefficient for me both based on volume/size in my fridge (taking up too much space) and waste of ingredients (really using a lot of salt and sugar here). My question is whether I can reduce the volume of brine and fit the fish in a smaller vessel to ensure its covered (or even do the brining in a vacuum sealed sous vise bag), as long as I reduce the ratio properly? I.e. is there a reason you’ve written this recipe with so much volume of brine? If the ratio of salt/sugar remains the same, is the fish proteins penetrated in the same way with a smaller volume of brine?
Hi. I have followed exactly the recipe and the resulting salmon tasted excellent. However, the colour and the firmness of my salmon did not seem to be as bright (orange) and it was quite flakey that it became difficult to cut without breaking the fish. The video shows a bright orange and the texture was quite firm to cut. What would be the advice to improve? See my creation in attached photo. Thanks!
Can anyone tell if there's a big difference in texture between raw dry-cured salmon in salt 2% and mi-cuit in terms of long storage in vacuum package?
Sinigang with salmon mi-cuit is Filipino sour soup with a modernist twist. Traditionally a one-pot dish, this version is deconstructed for added layers of flavor and complexity. My recipe here.
How do you say about anisakis?!..60 C degrades at the middle... "I like work with fresh products of course.." :-)
Tnx a lot
Castiglioni Luca
Como Lake
This might be quite late to ask however, does any cut of salmon work? for example can I get the salmon from my local grocery store? or does it need to be sashimi grade fish?
Thanks in advance,
0.0025% in grams ? thank you
Any cut should do, but go to the fishmongers counter to get it, not the styro packed pre-cuts. Also, don't be afraid to shell out a couple extra bucks to get a good fish for this recipe as it is the star of the show. I love wild caught and think there is no comparison. If I have to get farm raised, I spend a little more and get Norwegian over Chilean. Bottom line, any salmon will work, but you will have the best results with the best fish you can get. Also, sashimi grade is a good idea, but prob not necessary.
Salmon Mi-Cuit with watercress, watercress puree, pickled cherry reduction, pickled cherry meringues, dried pickled cherries and sturgeon caviar. I've used this salmon a couple of times, and every time I do I am reminded of how amazing and versatile it is. Once again, the team at chefsteps is a constant inspiration! Keep it up boys and girls.
If you use farmed fish, there is no risk of anisakis.
If I may answer this question despite not being affiliated with ChefSteps: what is important when dealing with a brine is the ratio. Simple liquids such as a brine (excluding those with spices) scale remarkably well. So long as one accurately scales the ingredients this recipe could be used to make 10ml of brine, or 100L. The benefit for ChefSteps to give a large recipe is so that those less experienced cooks will have enough and not realize too late into the process that the container they are using is too large to adequately submerge the product. In my professional experience we tend to make large quantities of brine at a time as I would be dealing with 40 portions of salmon and not 4. As well, given the short time spent in the brine, it is inefficient and not cost effective to brine salmon sous vide. However, many things are brined sous vide for efficiency of storage and space in the fridge. In short, the only factors that are important are the ratio of ingredients in the brine, ensuring the product is properly submerged, and the time spent in the brine. Apart from that, feel free to alter the recipe as you please. Note: I just realized your comment is three years old. I have already typed this, so I might as well hit reply anyway...
