Sous Vide Supreme. While my initial experiments with eggs and vegetables were somewhat successful (and somewhat unsuccessful), I'm going to boldly declare that my experiment with salmon was mostly successful.
It's rare that we've managed to cook salmon properly at home. It's a fatty fish that shouldn't dry out easily, but somehow we either grossly over- or under-cook it. Conventional poaching has so far been the most successful cooking method we've tried, but I thought sous vide could be even better. Rather than just plop some salmon in a bag and have at it, I first did some research. I found this blog post regarding brine and cooking temperatures to be very interesting and inspiring. Apparently a brine prevents the excretion of albumen, that white fatty-looking stuff that oozes out of proteins like salmon and chicken breast during cooking. It's a fabulous idea, but I didn't really want to waste a cup and a half of kosher salt on cooking two pieces of salmon. It's just not cost effective. Why not just generously salt the meat ahead of time and rinse off the salt before cooking? Another thing I decided to change was the cooking temperature. While 50-53C seems to be the most popular suggestions, I cranked the machine up to 60C because I just don't like the flavor of raw salmon. Tuna, fine. Salmon, no.
More experiments forthcoming.
Posted on Minxeats.com.