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Ingredient

Yield

Yield

Timing

Timing

Equipment and Materials

Optional Equipment and Materials

1
  • Fill your pot of water. Be sure to leave enough room for the volume of food you’ll be adding to the pot.
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2
  • Use a skewer or a heavy-duty paperclip clamp to mount the digital thermometer to the side of the pot.
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3
  • While using a digital thermometer, heat the water to your desired cooking temperature, then adjust the burner to maintain a steady cooking temperature.
  • Keep in mind that it will take time for the adjustments you make to have an effect. And the larger the pot of water, the slower it will be to respond to these adjustments. Stirring the water will help speed these adjustments.
  • Check the temperature of the water from time to time while the food is cooking and adjust the temperature as necessary.
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4
  • Vacuum pack your product, or use the water displacement technique shown here.
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5
  • If using vacuum packaged food, simply drop the food into the cooler.
  • If packing food with the water displacement technique, as shown here, then submerge the package of food into the water to force our the air. Your packages of food should NOT float.
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6
  • You can hang the end of the bag over the edge of the pot and use the lid to hold the bag in place. This makes it easier to pull out the food later, especially when the water is really hot.
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7
  • Gently remove the food from the packaging. Take care with fragile ingredients like fish, which can easily break apart.
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8
  • Most sous vide cooked meats and seafood benefit from a quick finishing step, such as briefly pan-roasting.
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9
  • Enjoy!
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Community

Salmon and albumin

My family really only like salmon cooked sous-vide in oil, we also don't really have much access to good seafood in Denver unless you pay an arm and a leg.

I've done quite a bit at 50C as well as much shorter cook time at 57.5C. Is brining the best way to get rid of the albumin, if so is a typical 6.4% brine what should be used? And for how long?

Johan Edstrom

So-called albumin protein is mostly a function of cooking temperature more than anything else. Worth trying 113 °F / 45 °C to see what you think of that temperature, you will certainly see less albumin percolating to the surface of the flesh.

Adding salt via a brine tends to help retain juices in the flesh—for complex reasons that I hope to explore in a future course—and so at any given temperature you'll see less juice percolate to the surface, which means you'll see less albumin.

Have you checked out the salmon 104 °F recipe on our course page?

Chris Young

I love Salmon, Sushi first!! :) I have always Cedar Planked my salmon and have love the results. Now that I have seen the 104F video, I am going to have to give it a try.

Allen Johnson

@Johan, 43C is my favourite temp too, as 40C is barely warm once it gets served. Have the same problem in UK too with fish, salmon is great, but good seafood here costs a bomb!

Grace

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