Go to the Article: Salmon 104 °F Discussion
I've done two riffs on Salmon 104 since finding ChefSteps. Such a wonderful recipe, as each component really lends itself to variation and experimentation.
Salmon Mi-Cuit, Citrus Crème Fraîche, Charred Rapini, Puree of Ramp Greens, Pickled Ramp Ends
Wild Sockeye Salmon, Wasabi-Pea Puree, Ponzu Emulsion
I am trying unsucesfully to print out these recipes for this dish to work on later but am having a great difficulty getting printer to respond and on the site of course there is no print button does anyone have any ideas how to do so?
Hi Stephen,
There's something wrong with the printing function in our new Project format. We're working on fixing that; thanks for the heads up! Meanwhile, you can print each recipe individually using the links below. Just click on the link, then click on the "Print" button in the menu on the righthand side of each page. Let me know if you have any trouble: karen@chefsteps.com.
https://www.chefsteps.com/activities/salmon-104-f
https://www.chefsteps.com/activities/salmon-mi-cuit
https://www.chefsteps.com/activities/pickled-onions
https://www.chefsteps.com/activities/horseradish-cream
https://www.chefsteps.com/activities/watercress-puree
Thanks! Sorry for the inconvenience!
Here we go, my creation of doom deffinetely was worth it. Btw maybe food platting classes would be good idea? im curious about yours tips&tricks about it
Treacle cured Salmon Mi Cuit with Wasabi yoghurt.
Yum!
Looks awesome!!! Was it delicious?
Keep your eyes peeled for a plating class in the next few weeks. We're developing one as we speak. Sign up for ChefSteps emails if you haven't already to be the first to know.
Ye flavours were balanced, texture of salmon just blowed my mind. Very good variation of salmon if not one of the best i ever eaten. Very good job ChefSteps! Looking forward for these classes than! already singed for emails im "on time" with news ha!
Hi guys, firstly, great job on everything you do. Your site really is an inspiration. Secondly, I'm fairly new to the sousvide game and am struggling with vac packing liquids. I have a regular vac sealer that seals a side as opposed to the box one you and other professionals have. What is the best way to seal liquids? I've heard freezing but even small amounts of oil seem to get sucked up into the machine. Any advice? Apologies if this has been covered elsewhere.
http://www.chefsteps.com/activities/simple-sous-vide-packaging
check this out
I didn't have some of the ingredients so, using the same techniques, I made a cilantro purée, a mango lime purée, horseradish yoghurt and I pickled Serrano chilies and pearl onions.
Just loved this project. Tasted marvellous. More pictures and text from my salmon project on my blog: http://morten-moen.blogspot.no/2014/09/my-take-on-salmon-40-c-from-chefsteps.html
Great class, quite easy to handle - and a really delicious result. Thank you! Find my summary here: http://www.kochfreunde.com/2014/lachs-mi-cuit/
buenas noches hablo desde Colombia y en mi país no consigo la goma xantana como la podría sustituir tener
y por favor si pueden tener los archivos impresor en español se les agradecería mucho y muchas gracias por sus aportes a la gastronomía los admiro
