Sous Vide Cooking

Tag: Asparagus

Cooking Salmon and asparagus sous vide (Viktor Stampfer recipe + SousVideMagic 1500B of Fresh Meal Solutions)

by on Jun.19, 2009, under Equipments & Accessories, Recipes

I tried a recipe of Victor Stampfer (and also simplified it ;-) ) called “Sockey salmon with asparagus salad and black morels”.
I didn’t have morels therefore I just cooked salmon and asparagus.

Viktor’s Stampfer’s book indicates:

  • for the salmon:  54°C core temperature (129.2°F) for 10 minutes with a water bath at 56°C (138.2F). I don’t have a digital internal probe to take the core temperature of the salmon. Therefore I raised the global cooking time at 14 minutes.
  • for asparagus: 82°C (179.6F) for 45 minutes.

I cooked sous vide these 2 ingredients with my new equipment: the SousVideMagic 1500B of Fresh Meal Solution. So far I am very happy with this equipment which works very very well.

The salmon was fantastic! It was looking a bit raw but in fact it was cooked. The salmon kept all its juicy texture. I loved it. I only regret that I didn’t take the time to put the salmon 2 minutes in the oven so that the appearance would not look white on the outside of the salmon (see the picture below).

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-salmon-1sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-salmon-2

I had more problem with the asparagus that I didn’t succeed to cook sous vide at the temperatures recommended by Viktor Stampfer.
45 minutes was not enough to cook the asparagus. I had to wait approx 1:20 to get them cooked at 82°C (179.6F). I really don’t know what happened. Could anybody give me a hint? Anyway, after 1:20 the asparagus was good but I can’t say that I ate something unusual.

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-asparagus-1sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-solutions-asparagus-2

Jean-François

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