Sous Vide Salmon

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks sockeye salmon sous vide.

First Douglas makes a 10% salt brine to `salt out' the water soluble proteins (albumin) on the surface of the salmon. Then he removes the skin and pin bones from the salmon and slices it into four pieces. [He also crisps the skin between parchment paper and sheet pans in a 375F oven for 30 minutes.] Then he brines the salmon for about 10 minutes in the refrigerator. Finally he cooks the salmon at 108F, 122F, and 140F and compares the results.

Видео Sous Vide Salmon канала MathematicalChef