What time/temp are you planning to cook the salmon? If you're not going to cook to pasteurization temps I'd be really concerned about that second day sitting on a tray at room temp.
If it were me I'd portion and bag the salmon the day before, keep it in the fridge until it was time to go into the bath, and go straight from the bath to a pan sear.
Why not reverse sear to start.. vacuum seal.. and then go into the immersion circulator to bring to serving temp? If you really want to cut down on the steps you can do the sear and pack the night before, then go into refrigeration until 3-4 hrs before you have guests at which time you just put into your water bath.
Why not reverse sear to start.. vacuum seal.. and then go into the immersion circulator to bring to serving temp? If you really want to cut down on the steps you can do the sear and pack the night before, then go into refrigeration until 3-4 hrs before you have guests at which time you just put into your water bath.
I'm not sure at all what you're trying to do here. I'm not sure why you would sous vide salmon to pasteurization temps, and I'm not sure how throwing pre bagged salmon in the bath day of is a big deal when it only takes a minute. If you really want to avoid cooking day of you could try the chefsteps salmon mi cuit and serve it cold. I'm just confused here.
Whoops yea I was thinking the thought backwards.. because I was thinking of the delay in finishing the seared salmon. So yes just a normal sear but then into vacuum and holding. Then water bath which can be held without much time constraint and straight to plating.
I still think sous vide is perfect for such a situation.. but that you need to have it ready to plate from the time you take it from the water bath. So seasoning and searing up front, then finishing in the water bath seems like it would provide what you need. You'd be able to go from bag to plate. In any event a test run would be ideal.
Assuming he doesn't go past the "done-ness" in temp the water bath with will bring it up to a perfect consistency. If you have a perfect temp for your salmon.. you can set that and the immersion circulator will nail it.. all your proteins will not only hit that temp.. you can hold them there for hours.
Flipflopgirl is right on. If you have it prepped and on a pan in a 400 deg. oven about ten min for each inch of thickness. This is called the Canadian cooking method.
Assuming he doesn't go past the "done-ness" in temp the water bath with will bring it up to a perfect consistency. If you have a perfect temp for your salmon.. you can set that and the immersion circulator will nail it.. all your proteins will not only hit that temp.. you can hold them there for hours.
Did I mention I had the flu and ignored it ( ahhh I have about 30 years medical experience under my belt...just give me a couple bottles of NyQuil...)
Did I mention that I have pneumonia?
Lol...go get a flu shot y'all.....being sick and snarky only gets you left to your own devices...which in my case is a couple cans of chix noodle soup and a can opener I cannot figure out how to use.
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