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1 Views· 07 September 2022

Sous Vide SALMON Experiment!

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LionelA78
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By far on of my favorite fish is Salmon! However, cooking it sous vide produces a lot of albumin! There is a theory that will help you eliminate this completely, which is to brine your fish before cooking it. I have no idea if this works or not, so I am putting that to the test today. I am brining one and the other one I am not, will it work? Only one way to find out!

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HOW TO COOK SALMON SOUS VIDE
I cooked it for 1hr @ (140°F / 60°C)

* INGREDIENTS * I used for this sous vide cook.
Brine (Salt & Pepper) 20 min
Rinse with Cold water

Seasoned after brine with.
Cold Smoke
Salt, pepper and lemon.

Finish with.
Smoked Paprika, black sesame, white sesame, capers and olive oil.

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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