Brinkman Posted September 7, 2018 Share Posted September 7, 2018 (edited) And so yet another culinary journey is about to begin! A salmon has been pin boned, portioned and prepared three ways. The first has been vac'd with a teriyaki sauce, some shaved ginger, a little garlic and a tiny amount of soy syrup along with a couple of kaffir lime leaves for future use with a noodle dish. The second has been very very lightly dry brined. The third has been rubbed only with a smidgen of olive oil. Three double portions I hear you say? yes they are quite large portions because I'm greedy. A long hot bath awaits them at some stage, well as soon as I've figured out what the temp and time should be? Is it weight based I wonder? I feel a Google search coming on... ? Edited September 7, 2018 by Brinkman Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 I have a not done salmon sous vide yet but have a recipe: I bit of salmon per bag only, this is important 45 mins at: 51.7 deg c for soft fancy restaurant texture 54.5 degs for firmer fish If salmon is more than 5 cm thick then increase cooking time form 45 mins to 1 hour For Fully fully cooked salmon or if you want your salmon to behave more like canned salmon for salads and other dishes then 60 deg c. Cooked for 1 hour at this temperature , the fish will be pasteurised. In fact in this combination of time ad temperature will pasteurise any single serving size fish fillet If you plan to grill or otherwise cook the salmon later , turn the heat down to 43.3 degs c. The initial bringing and light cooking at this ultra low temperature will firm and set the flesh so the center will not have a raw texture after grilling Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Advice, before sealing in vac bag on delicate setting a fillet, wrap in clingfilm before putting in bag. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Please change title to Sous Vide Salmon Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 Well I've never given a salmon a bath either so its a voyage of discovery all round! Been reading both furiously and avidly everything I can find on bathing the blighter and two of the options that kept coming up over and over were that you should dry brine for thicker portions and or oil! So as I had a whole salmon I decided to do half of it for testing in the sous vide! That way if I ruin it I've only lost half of the fish. The Asian version is one I would do using normal cooking methods anyway, the only difference is its going to be done in a bath instead of pan fried after absorbing the marinade! Cheers for all that info Justin, I'll take it on board and think I'll aim for the 54.5 option. Wish me luck, I'm going in... Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Good man, Photos and results as you go mate, lead the way, thanks Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 7, 2018 Share Posted September 7, 2018 What bags do you guys use etc Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 There are so many, just search sous vide bags and pouches. Make sure you get the sort relevant to your vacuum packer external or chamber, Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 7 minutes ago, Raptor72 said: What bags do you guys use etc I was on the phone earlier to one of my pro chef pals and he said, as did Justin the other day, that heavy duty freezer zip lock bags work just fine if you use the immersion method to expel all the air! Oh and they are cheap, which is nice. If you want to go mad, I don't but my pal is going to give me a couple for free, well I hope so, then the new silicone bags with a little hand pump for drawing the air out are proving to be 'very good' His words not mine and they have the bonus of being re-usable thousands of times, well as long as you wash em!! Hope that answer helps Raptor? 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 I use the hand pump bags too. they are more delicate than the external vac. that can be handy Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 Yeah as I understand it the valve is a one way affair so you don't have the issue of drawing any marinade up and out of the bag while sealing on the less sophisticated vac units. Anyway if I'm getting one or two of the silicone ones for free I'm all for trying them before committing any dosh.? Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Not quite, even the hand pump can draw up liquid through valve and that ruins the suction. best for liquids is immersion method, but at high temperatures make sure the seal at top is out of the water. some people peg top of bags to the bath top edge in those circumstances Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 I noticed that on quite a few of the videos I watched, makes sense, otherwise they could ballon! I think the first thing I'm going to test this unit out with will be some poached eggs for breakfast on Sunday! Would I be right with 64c for an hour if the eggs are at room temperature? Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 7, 2018 Share Posted September 7, 2018 You made it dude...what does the wife think about it?? Ice. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 7, 2018 Share Posted September 7, 2018 2 hours ago, Justin said: I use the hand pump bags too. they are more delicate than the external vac. that can be handy Are these any good Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 20 minutes ago, Raptor72 said: Are these any good I see no reason not to use them! Are they cheap? If not Tesco do large 20 £2 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 42 minutes ago, Icefever said: You made it dude...what does the wife think about it?? Ice. Is that Q for me Ice? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 7, 2018 Share Posted September 7, 2018 Yeah £2 from co op probably get cheaper from Aldi Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 8, 2018 Share Posted September 8, 2018 12 hours ago, Brinkman said: Is that Q for me Ice? Yes mate...did the A James turn up yesterday??? Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 8, 2018 Author Share Posted September 8, 2018 (edited) 16 hours ago, Raptor72 said: Yeah £2 from co op probably get cheaper from Aldi I use them for other things anyway but almost all of the SV sites I've checked out say the zip lock or the press type are just fine. I only use the sealer vac bags for freezing as they stop any chance of freezer burn and or splitting due to other stuff chaffing them! Trust me, nobody wants chaffing be it in the hot or cold.. Edited September 8, 2018 by Brinkman auto spell, rubbish. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 8, 2018 Share Posted September 8, 2018 Ha ha ha ha Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 8, 2018 Share Posted September 8, 2018 Stupid question do you need a vacuum pump ? Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 8, 2018 Author Share Posted September 8, 2018 (edited) Well only if you are using the newer type of bag with a valve built in! Its only a little hand pump and if used too vigorously with a marinade, it will draw it up and out into the pump, but if you intend to use ziplock or press bags then its down to the old immersion method which works perfectly with marinades. Vacuum sealer bags work best if the item has been left in a marinade and you then intend to move the food across and into a vac bag for sealing. I tend to do it that way, retaining the marinade and freezing it in the ziplock bag to be defrosted and reduced as a glaze on the stove when the chosen food is going to be eaten which saves wasting the marinade! The vac bags are great for veg with butter, seasoning and so on but unless you have an industrial vac sealer the home ones just don't work so good with wet ingredients. Does any of that make sense? I think I'm losing the plot man.? Edited September 8, 2018 by Brinkman Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 Todays the day, salmon one way, Asian, will be going into the bath kicking and screaming and if not it then me! Shall I put the bath on now? No, that would just be plain silly, besides I have hot water in the tap, plenty of it, so it will only take two or three hours to heat the bath up, no I'm worrying unnecessarily! Shall I cook it at 46c or 54c? 30 minutes or 45? I spoke to my chef pal and he swears 46c for 30 but others say 54c for 30 but then it could turn out with a chalky taste at 54c! Oh woe is me? Who knew cooking a bit of fish was going to be so stressful? It was never this way when I had a hot pan in front of me with some olive oil and butter in it! Why oh why am I putting myself through this hell? Sorry but its all too much, I'm off for a lie down in a darkened room.? 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 9, 2018 Share Posted September 9, 2018 It'll be all ok...just wait and see... Ice. Quote Link to comment Share on other sites More sharing options...
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