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How to Cook Salmon Sous Vide in Your Kitchen Sink - CHOW Tip

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Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with high-end machinery. He also figured out how to translate the techniques he learned for the home kitchen, like this sous-vide salmon trick.

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TRANSCRIPT
Sous vide cooking is one of those things that can really translate over to the home environment and I found a very simple way to cook salmon in a sink with the natural heat from tap water. Take your piece of salmon and place in a zip lock bag. Coat it with a little fat, so olive oil or clarified butter. Take a bowl of cold water, dip the bag with the open top and remove all of the air and create a very tight seal. Place it in a warm bath of water, set to about 50 Celsius. Warm water in a large enough volume will preserve its temperature for quite an extended period of time, between two and three hours, and you only need fifteen minutes to cook the salmon. So place the probe at the center of your fish and make sure it reaches anywhere between 48 and 43 Celsius. Finish it for about ten to twenty seconds with some fresh butter and a spice mixture of hazelnuts, sesame, white chamomile, ginger, and poppy seed, and that will give it textural contrast and also just warm it through and give it flavor. Preparing salmon this way will allow you to reproduce some of the most refined, inaccessible seeming restaurant styled dishes in your home environment, in the simplest of ways.
Category
Health
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