Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 Thats easy for you to say! I could be taking an early bath on this one or even worse, sleeping with the fishes.? Asian salmon bagged and marinaded for two days in the holy grail of ginger, kaffir lime leaves and chilli with a soupcon of garlic and my version of teriyaki marinade. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 9, 2018 Share Posted September 9, 2018 I hate salmon Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 9, 2018 Share Posted September 9, 2018 Love smoked salmon Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 Just now, Raptor72 said: I hate salmon Just as well I've not invited you then.? 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 1 minute ago, Raptor72 said: Love smoked salmon If you think I'm going to spend the rest of my weekend smoking a bit of salmon for you you have another thing coming.? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 9, 2018 Share Posted September 9, 2018 No work Ethic tsk tsk Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 3 hours ago, Raptor72 said: No work Ethic tsk tsk I don't even know who Eric is!!! Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 9, 2018 Share Posted September 9, 2018 The Viking Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 40 minutes ago, Raptor72 said: The Viking Oh I know him, lovely chap I helped push the boat out at his funeral. I know his brother as well, Herring. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 9, 2018 Share Posted September 9, 2018 Mind that he doesn’t hit you round the head with a Halibut ! 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 9, 2018 Author Share Posted September 9, 2018 (edited) OK So the Asian Salmon has been consumed. Was it tasty? By the Lord Harry it was, without doubt, the best piece of salmon I've eaten outside of some very high priced restaurants! It was cooked at 46c for 35mins and looked beautiful when I opened the pouches. It tasted wonderful, buttery in the mouth and with a real salmon smell, if you know what I mean? In appearance it was deep pink and just the other side of opaque, which was fine for us. If I have a complaint and I only really have the one, then it would have to be that it was just not hot enough! I do appreciate that if you cook at 46c/112f then it ain't never gonna scald your mouth but this was barely warm! It went into the microwave at 60% for 1 minute to put some heat into it which in no way affected the look, taste or smell of the fish but should you really need to do that? Edited September 9, 2018 by Brinkman 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 9, 2018 Share Posted September 9, 2018 The beauty of sous vide. Flavour. Well done Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 10, 2018 Share Posted September 10, 2018 11 hours ago, Brinkman said: I do appreciate that if you cook at 46c/112f then it ain't never gonna scald your mouth Can you not, by (trial & error) find a higher temp, just a couple of c/f at less time so the food would be that bit hotter??? just my 2 cents. Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 10, 2018 Author Share Posted September 10, 2018 2 hours ago, Icefever said: Can you not, by (trial & error) find a higher temp, just a couple of c/f at less time so the food would be that bit hotter??? just my 2 cents. Never thought of that! Duh...See this is why I need to be on this forum.? 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 10, 2018 Share Posted September 10, 2018 Thing is all restaurants use tricks to aid . And sounds to me perfect use of microwave 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 10, 2018 Share Posted September 10, 2018 You could try searing it for a few seconds on a high heat to raise the temperature a little. The microwave (depending on the type you have) is likely to change the whole of the internal texture. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 10, 2018 Share Posted September 10, 2018 Yeah Or get your oven on high . And stick it in for a minute at top temp . Or under the grill ? Personally im also going to be using my Bbq starter plumbing torch to sear stuff . Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 10, 2018 Author Share Posted September 10, 2018 (edited) 38 minutes ago, Wade said: You could try searing it for a few seconds on a high heat to raise the temperature a little. The microwave (depending on the type you have) is likely to change the whole of the internal texture. Hi Wade. Was intending to do that but the salmon was already beginning to break up when it came out of the bag! May have worked if the cut had been a lot thicker? Now it could have been due to my having removed the skin on this half of it, I've left the skin on the other half so will try again at a later date, but I don't think it would have held together in a hot skillet! I have to say the fish was the best tasting I've had for many a day but tepid food is not my bag! 46c & 30 mins was absolutely perfect for both appearance and taste and maybe its a visual thing, but I like to see a certain amount of steam rising from food when plating up!! Need to look into what the tricks of the trade are and maybe learn the appropriate trick? I was talking to an American chef the other day about cooking brisket in a Sous Vide and he said he uses the hot smoke method for an hour or more to give the flavour and colour then vac's it and baths it for however long is needed! I'm not so sure about that! Anyway he swears by the method and has not lost any customers! Well none he knows of anyway? Thoughts! Edited September 10, 2018 by Brinkman Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 10, 2018 Author Share Posted September 10, 2018 5 minutes ago, Raptor72 said: Yeah Or get your oven on high . And stick it in for a minute at top temp . Or under the grill ? Personally im also going to be using my Bbq starter plumbing torch to sear stuff . Exactemundo, my thoughts entirely for steak, chops and the like but fish can go over so so easily! Would have been fine if I'd left the skin on but alas...I love my big blowtorch, never used it for plumbing but for searing! brilliant.. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 10, 2018 Share Posted September 10, 2018 Can’t beat a good plumbers torch for giving a nice sear! Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 10, 2018 Author Share Posted September 10, 2018 2 minutes ago, Smokin Monkey said: Can’t beat a good plumbers torch for giving a nice sear! I can, on occasions, be found cuddling mine! Though I think drink could have been involved!! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 10, 2018 Share Posted September 10, 2018 10 minutes ago, Brinkman said: I can, on occasions, be found cuddling mine! Though I think drink could have been involved!! Cuddling is ok....it's a man thing about the tools in his toolbox, just make sure you D'ONT hit the igniter button. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 10, 2018 Share Posted September 10, 2018 I got a rothenberger type torch probably could weld with the damn thing Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 10, 2018 Author Share Posted September 10, 2018 2 hours ago, Raptor72 said: I got a rothenberger type torch probably could weld with the damn thing Super Fire 2? Man we are definitely talking welding material! Don't forget, the meat is already dead you know.? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 10, 2018 Share Posted September 10, 2018 4 hours ago, Brinkman said: Super Fire 2? Man we are definitely talking welding material! Don't forget, the meat is already dead you know.? Lol yes it’s similar.i use it to sear steaks in pan mainly . So it will be used on sous vide stuff . The sous vide arrived today Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.