Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: 1Bigg_ER on February 05, 2015, 07:39:31 PM

Title: Sous vide salmon
Post by: 1Bigg_ER on February 05, 2015, 07:39:31 PM: I'll post pictures of the process next time. I made a loose Roulade, dropped it in a 132 hot tub time machine for 30 minutes while I prepped my corn and black beans warm salad. Then sliced and gave it a quick sear.
Now if the salmon was just for me I'd go with 120 degrees.
But we thoroughly enjoyed it.

(http://i1175.photobucket.com/albums/r636/emtawali/nom%20nom_zpsvzdnp29e.jpg) (http://s1175.photobucket.com/user/emtawali/media/nom%20nom_zpsvzdnp29e.jpg.html)
Title: Re: Sous vide salmon
Post by: Jaxon on February 05, 2015, 08:44:24 PM: Deb picked up some "crab" stuffed salmon from Sam's Club and we really enjoy it. She bakes it and it turns out. I'm wondering how we could cook it sous vide...you know, Time and Temp.

Any ideas?
Title: Re: Sous vide salmon
Post by: ACW3 on February 05, 2015, 08:51:11 PM: Great looking plate. You had my mouth watering. Tell me more about the corn and black bean salad.

Art
Title: Re: Sous vide salmon
Post by: muebe on February 05, 2015, 09:08:31 PM: Oh that looks great Bigg!

Nice plating!
Title: Re: Sous vide salmon
Post by: sparky on February 05, 2015, 09:09:42 PM: looks outstanding. all the things I have sous vide hasn't come out all that great.
Title: Re: Sous vide salmon
Post by: 1Bigg_ER on February 05, 2015, 10:08:36 PM: Quote from: Jaxon on February 05, 2015, 08:44:24 PM
Deb picked up some "crab" stuffed salmon from Sam's Club and we really enjoy it. She bakes it and it turns out. I'm wondering how we could cook it sous vide...you know, Time and Temp.

Any ideas?

How thick are they?
I'd do 125 degrees 30-45 minutes if thawed. Add thirty minutes if frozen.
Title: Re: Sous vide salmon
Post by: 1Bigg_ER on February 05, 2015, 10:15:05 PM: Quote from: ACW3 on February 05, 2015, 08:51:11 PM
Great looking plate. You had my mouth watering. Tell me more about the corn and black bean salad.

Art

Very easy, on medium heat sautee onions, garlic, red peppers and jalapenos. Add cumin (I always toast and grind my own) salt and ancho chili powder. Raise temp to high and add frozen corn, sautee until most of the liquid is gone. Add black beans, heat through. Squeeze in some fresh lime juice. Taste for seasoning, add more lime, chili etc and serve.

My apologies I never ingredients, I go by feel.
Title: Re: Sous vide salmon
Post by: 1Bigg_ER on February 05, 2015, 10:16:14 PM: Quote from: sparky on February 05, 2015, 09:09:42 PM
looks outstanding. all the things I have sous vide hasn't come out all that great.

What have you tried so far, let's troubleshoot together.
Title: Re: Sous vide salmon
Post by: Las Vegan Cajun on February 05, 2015, 10:39:12 PM: Outstanding looking salmon, nicely done. ;)
Title: Re: Sous vide salmon
Post by: sliding_billy on February 06, 2015, 01:47:13 AM: That is beautiful!
Title: Re: Sous vide salmon
Post by: HighOnSmoke on February 06, 2015, 03:34:59 AM: Beautiful plate of food!
Title: Re: Sous vide salmon
Post by: Jaxon on February 06, 2015, 09:35:29 AM: Quote from: 1Bigg_ER on February 05, 2015, 10:08:36 PM
Quote from: Jaxon on February 05, 2015, 08:44:24 PM
Deb picked up some "crab" stuffed salmon from Sam's Club and we really enjoy it. She bakes it and it turns out. I'm wondering how we could cook it sous vide...you know, Time and Temp.

Any ideas?

How thick are they?
I'd do 125 degrees 30-45 minutes if thawed. Add thirty minutes if frozen.

Thanks...Particularly wondering about the crab stuffing. I guess it would cook through in about the same time.
Title: Re: Sous vide salmon
Post by: Las Vegan Cajun on February 06, 2015, 10:33:40 AM: Quote from: Jaxon on February 06, 2015, 09:35:29 AM
Quote from: 1Bigg_ER on February 05, 2015, 10:08:36 PM
Quote from: Jaxon on February 05, 2015, 08:44:24 PM
Deb picked up some "crab" stuffed salmon from Sam's Club and we really enjoy it. She bakes it and it turns out. I'm wondering how we could cook it sous vide...you know, Time and Temp.

Any ideas?

How thick are they?
I'd do 125 degrees 30-45 minutes if thawed. Add thirty minutes if frozen.

Thanks...Particularly wondering about the crab stuffing. I guess it would cook through in about the same time.

I've seen those crab stuffed salmon in the store, would like to see how they turn out sous vide. ;)
Title: Re: Sous vide salmon
Post by: 1Bigg_ER on February 06, 2015, 09:08:09 PM: Quote from: Jaxon on February 06, 2015, 09:35:29 AM
Quote from: 1Bigg_ER on February 05, 2015, 10:08:36 PM
Quote from: Jaxon on February 05, 2015, 08:44:24 PM
Deb picked up some "crab" stuffed salmon from Sam's Club and we really enjoy it. She bakes it and it turns out. I'm wondering how we could cook it sous vide...you know, Time and Temp.

Any ideas?

How thick are they?
I'd do 125 degrees 30-45 minutes if thawed. Add thirty minutes if frozen.

Thanks...Particularly wondering about the crab stuffing. I guess it would cook through in about the same time.

Those are no more than 2 inches thick, they should cook through.