What else to sous vide? and other and tips and tricks. Also, lemme see your SV creations

[jnglmassiv]

@DMC

What temp and how long did you cook the salmon? I make salmon filets in the 122-125 range that go from frozen to pulled from the water in a little over an hour (or fresh in 45 minutes) and it is far superior to any other cooking method I’ve tried. I considered it game changing, to be honest. Sometimes I sear it for a minute if I feel like getting a skillet dirty, but sometimes I simply remove it from the pouch and drizzle with olive oil and/or lemon.

I don’t recall the temp and time because it was shortly after I got my circulator in early 2016. But I would have been using the guidelines of the time. It would probably be a good idea to try it again. I just updated a salmon thread to include how I usually cook it but maybe there’s a better way.

Let's have salmon!

A certain thread put salmon in mind and I got some last weekend and cooked it last night. I can’t remember the last time I’ve made it a different way, it’s too easy and good. How it started, a nice looking piece of farm raised salmon from Chile: [Album] imgur.com [imgur.com] I line a Pyrex baking dish with foil which I coat with a …

The SV was fine but, IMHO, not worth the extra hassle of more time and bags and pots and all of it. I’ll try it again but broiling is so easy and fast.