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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-10-2019, 06:11 PM | #1 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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Sous Vide Salmon
https://tasteofartisan.com/sous-vide-salmon/
Ok as usual I altered a bit except SV cooking temp time... 122F for 45 min here we go! out of brine and int vac bag.... Now this guy had issue with a full seal vac... My solution was full vac then submerge into SV... then cut the seal on the bag sticking out of water.... Yes thanks me later! Sour cream sauce from my childhood 4 min left frying pan sear - things happen fast here Probably the best salmon I have ever had that sour cream dill sauce was also good in the yellow rice!
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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10-10-2019, 06:22 PM | #3 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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thanks Marty
best grub ever
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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10-10-2019, 06:31 PM | #4 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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THAT! looks absolutely Killer!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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10-10-2019, 06:34 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Perfection......done just right, and the sauce looks killer.
Well done, Zippy!
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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10-10-2019, 07:46 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Yum I would love a plate of that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-10-2019, 08:24 PM | #8 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Dagnabbit! Sounds ah-mazing, but I get a bunch of blue boxes and no Pr0n.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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10-10-2019, 10:34 PM | #9 |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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Looks Great!
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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10-11-2019, 10:13 AM | #10 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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10-11-2019, 11:11 AM | #11 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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Quote:
The parasites are killed by freezing and that article is WAY oversimplified. Much like high temps to kill bacteria, there is a time and temp curve for freezing to kill parasites. The simple answer though is all commercially frozen salmon is safe. If you catch your own, or buy fresh, you should look up the freezing time for whatever temp your freezer is at. For the OP, try turning the temp even lower if you like soft flakey salmon. I like it at 115 for 30-45 minutes.
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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