Salmon Mi-Cuit
Directions
- 1Combine water, salt, and sugar in a container and mix until dissolved.
- 2Combine water, salt, and sugar in a container and mix until dissolved.
- 3Combine water, salt, and sugar in a container and mix until dissolved.
- 4Chill brine to less than 41°F / 5°C.
- 5Chill brine to less than 41°F / 5°C.
- 6Chill brine to less than 41°F / 5°C.
- 7Prep the salmon by removing bones and slicing to fit into packaging.
- 8Prep the salmon by removing bones and slicing to fit into packaging.
- 9Prep the salmon by removing bones and slicing to fit into packaging.
- 10Cover salmon with chilled brine and let it brine for 45 minutes.
- 11Cover salmon with chilled brine and let it brine for 45 minutes.
- 12Cover salmon with chilled brine and let it brine for 45 minutes.
- 13Vacuum pack the salmon.
- 14Vacuum pack the salmon.
- 15Vacuum pack the salmon.
- 16Cook in sous vide for 60 minutes at 104°F / 40°C.
- 17Cook in sous vide for 60 minutes at 104°F / 40°C.
- 18Cook in sous vide for 60 minutes at 104°F / 40°C.
- 19After cooking, submerge the salmon in an ice bath.
- 20After cooking, submerge the salmon in an ice bath.
- 21After cooking, submerge the salmon in an ice bath.
- 22Refrigerate for at least 6 hours.
- 23Refrigerate for at least 6 hours.
- 24Refrigerate for at least 6 hours.
- 25Slice and serve chilled.
- 26Slice and serve chilled.
- 27Slice and serve chilled.
Ingredients
- 2 quarts water
- 2 quarts water
- 2 quarts water
- 120 grams kosher salt
- 120 grams kosher salt
- 120 grams kosher salt
- 60 grams sugar
- 60 grams sugar
- 60 grams sugar
Equipment
scalewhisktweezersknifevacuum sealersous videice bath