Salmon 104 F Class

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Yes, it is. But the risk is quite low because the heat and salt act in combination to reduce the potential for bacterial growth. In fact, because it’s both cooked and brined, Salmon Mi-Cuit could be considered a lot safer than raw salmon. However, food safety regulations are complex and vary by jurisdiction, so we cannot guarantee that this dish would be acceptable to your local health inspector.

Is this dish considered rare or undercooked?

When vacuum sealed and stored at 34 °F / 1 °C to 41 °F / 5 °C, the salmon will keep for about five days. If the salmon is not vacuum sealed, the flavor will deteriorate faster due to oxidation.

How long can the salmon be stored refrigerated?

The low-temperature sous vide cooking step starts the transformation of the salmon from a raw to a cooked texture, but the salt continues to do its work after the cooking, finishing the job of giving the fish a dense, fork-tender texture. This process takes time, hence the minimum of 6 hours of refrigeration after cooking.

Why do you chill the salmon for at least 6 hours after cooking?

Although the xanthan gum can be left out, a purée made without it won’t be quite as smooth and silky. The xanthan also helps keep the purée from separating and weeping liquid on the plate, which makes for a cleaner presentation.

Why do you add xanthan gum to the watercress purée? Can I skip it?

Very little xanthan gum is needed to thicken and stabilize the purée, which is why it’s important to accurately measure this ingredient. Adding too much can make the texture unpleasant.

The watercress purée has a slick, cloying texture. What happened?

Although we serve the watercress puree cold, you can gently warm it before serving if you want. If you choose to do so, warm it just before serving, and avoid heating it above 140 °F / 60 °C, which will cause it to rapidly discolor.

Can the watercress purée be served warm?

The purée keeps well when refrigerated, but it will start to lose the beautiful green hue after several hours. If you can vacuum-seal the purée to keep out oxygen, the color will last for a day or two.

The color of the watercress purée is remarkable. How long will it last?

The fresh horseradish adds proteolytic (protein-splitting) enzymes that destabilize the whipped cream, causing it to collapse and ooze water. Xanthan gum helps stabilize the whipped cream, allowing it to be prepared further in advance than would otherwise be possible.

Why is xanthan gum added to the horseradish cream?

No, it’s not necessary. But we do find it more convenient in our kitchen to do it this way.

Is it necessary to vacuum-pack the horseradish and cream together? Does it speed the infusion?

Possibly, but doing this would require some trial and error, and the texture and flavor release would probably be slightly different.

Is there any product that could be used in place of xanthan gum in these recipes?

Yes. It works because of the technique of vacuum infusion, which is a variation on the technique of <a href="/activities/vacuum-compression-of-plant-foods">vacuum compression</a>.

Salmon Mi-Cuit FAQ