Tag: sous vide cooking equipment
Today I woke up and decided to “swid my salmon”!
I purchased 2 pieces of salmon, 20 mm thick, seasoned them with salt, pepper and a little bit of frozen olive oil.
A common problem when cooking salmon, is that the protein albumin leaches out of the fish and coagulates unattractively on the surface. Therefore I brined the salmon 10 minutes in a 10% salted water.
I had look to Douglas Baldwin table about temperatures & times for pasteurized and “mi-cuit” salmon.
Pasteurized salmon (20 mm thick):
55°C 57.5° 60.5C
4:20 1:52 41′
I decided to cook 41 minutes at 60.5°C
Salmon “mi-cuit” (20mm thick):
Very Rare Rare Medium Rare Medium Medium Rare
38.5°C 47°C 52°C
26′ 28′ 28′
The albumin was very present at the surface of the pasteurized salmon. The “mi-cuit” salmon had really less albumin and I could easily take it off before searing it.
(very few albumin appearing on the “mi-cuit” salmon)
I seared the salmon in a pan with a bit of olive oil.
As you can see on the pictures the difference of colour between the pasteurised and the Medium Medium Rare salmon is not obvious.
(left, pasteurized salmon – right, “mi-cuit”)
To sum up I would say the salmon “mi-cuit” 52°C cooked during 28 minutes was definitely the most flavorful. Next time I’ll try both “mi-cuit” 47°C and 52°C during 28 minutes.