Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Judy Wilson

[Modernist Cuisine at Home] Sous Vide Salmon in the Kitchen Sink

Recommended Posts

We've just posted the recipe for Sous Vide Salmon in the Kitchen Sink, along with the recipe for our Fish Spice Mix.

http://modernistcuisine.com/recipes/sous-vide-salmon-in-the-kitchen-sink/#

Personally, this is one of my favorites from Modernist Cuisine at Home. Have you tried it? What do you think of using an improvised sous vide set-up?


Judy Wilson

Editorial Assistant

Modernist Cuisine

Share this post


Link to post
Share on other sites

I've tried it, though not with the fish spice mix. I love the texture

My sous vide setup is a steamer insert propped over a very old crockpot. I'd post a picture if I knew how. It's worth a laugh. Works if I'm not too picky about temperature fluctuations; I control it by taking the lid off or throwing in an ice cube.

Share this post


Link to post
Share on other sites

I found this thread as I had just enjoyed a Kitchen Sink Salmon for dinner and was curious if there was any discussion about using the technique.  This was the only mention I could find about sous vide salmon, although I recall some

discussion elsewhere that at least touched on the subject.

 

I bought a frozen, Alaskan salmon fillet from Trader Joe's, which was about 3/4-lb and rather thin - maybe about 1/3-inch.  After defrosting in it's sealed package, I just put the fish into the kitchen sink filled 1/4-way with hot tap water.  The hot water from my tap is 122-degrees and, from a previous discussion on cooking salmon, that seems like a good temp.  I just let the fish sit in the hot water bath while I prepared the salad and set the table.  Maybe twenty minutes later, the fish came out of the bath and made it to the plate, where I added a slight sprinkle of salt and a gentle grind of pepper.  Man!  The salmon was just how I prefer it, just barely cooked through.

 

Is anyone else preparing salmon, or other fish, in this manner?  Any tip or experiences you'd care to share?


 ... Shel


 

Share this post


Link to post
Share on other sites

How do people like salmon at 45C/113F?

 

I'm curious since the Cooking Issues guys found sweet spots at 108 and 122, but thought the salmon got "toothy" (whatever that might mean) in the range in between. No mention of if this was especially lean or fatty salmon, farmed or wild, etc..


Notes from the underbelly

Share this post


Link to post
Share on other sites

  • Similar Content

    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...