Chefsteps Get Organized

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Key Idea 1

Cooking should be thought of as a series of steps, or stages, that include shopping, preparation, service, and cleanup.

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Key Idea 2

Your prep list should also be organized: jobs that can, or need to be done in advance—perhaps even days in advance—should be at the top of your list. Complex tasks should be broken down into simple steps. And related jobs, those that use the same set of tools, techniques, or ingredients should be grouped together.

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Key Idea 3

Take a moment to think about the job you're about to do and how you'll get it done. Pay attention to small details like how you'll arrange your work space and the tools you'll need.

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Key Idea 4

Think about how you can break the job down into the simplest possible steps. You want to do the same step over and over until you've done the whole batch. Working in this way, will help you work fast and work clean.

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