The lowest-40°C-looks amazing. At that temperature, it seems that the layers of fat within the meat have melted whilst leaving the meat rare/raw. Is that right? At what temperature do the fat layers melt?
This is interesting, as ChefSteps cooked a salmon piece (brined in salt solution) for an hour at 40°C and it came out looking bright red (raw) despite being cooked through. I'm assuming these pieces weren't brined?
Chef steps likely used wild salmon. Based on the flake size and color, this is likely farmed salmon. The salmon I pull out of the local river is generally bright pink, espcecially after a quick brine.
Is it safe to cook salmon from American chain grocery stores advertised as "fresh never frozen" at such low degrees? or only from Asian grocers where they sell sashimi too is OK?
30 min? wow thats a lot for salmon. salmon is usually ready within 10-12 min but each oven and each pc of salmon (thickness) is different therefore temperatures are very important.
This is sous-vide cooking, not oven or pan fry, hence only the temperature controls the doneness of the meat, and time is proportional to the thickness only to make sure the set temperature reaches all the way through the meat.
Damn this is a useful video. Thank you so much.
122 looks perfect. Firm enough to have substance but also silky with the oil from the fish.
Did 116F and crisped up the top in the pan afterwards. Perfect, glistening, and juicy salmon. Thank you for the video.
Thank you! Your video is very helpful, and I love that it's quick & to the point.
Also, if you left the skin on, would it be possible to blowtorch the skin crispy after this, or not?
Best video on UA-cam. Thanks!
The lowest-40°C-looks amazing. At that temperature, it seems that the layers of fat within the meat have melted whilst leaving the meat rare/raw. Is that right? At what temperature do the fat layers melt?
Hi! Incredible ! Can you please put the cooking timing for each and everyone please
This is interesting, as ChefSteps cooked a salmon piece (brined in salt solution) for an hour at 40°C and it came out looking bright red (raw) despite being cooked through. I'm assuming these pieces weren't brined?
Chef steps likely used wild salmon. Based on the flake size and color, this is likely farmed salmon.
The salmon I pull out of the local river is generally bright pink, espcecially after a quick brine.
The brine will have that effect. Brining fish prior to cooking will firm it, and protect its delicate color.
it's like a horror movie at the end - grey and chalky fish
This video saved my poor salmon, I almost wreaked it 😭😂
Is it safe to cook salmon from American chain grocery stores advertised as "fresh never frozen" at such low degrees? or only from Asian grocers where they sell sashimi too is OK?
How long we need time cooking for 40°, 45°,50°,55°,and 60°..tks
until it is completely that temp.
30mins
sweetness. thanks for this
What was the time of the cooks.
Each piece was cooked for 30 minutes, from the same starting temperature.
30 min? wow thats a lot for salmon. salmon is usually ready within 10-12 min but each oven and each pc of salmon (thickness) is different therefore temperatures are very important.
This is sous-vide cooking, not oven or pan fry, hence only the temperature controls the doneness of the meat, and time is proportional to the thickness only to make sure the set temperature reaches all the way through the meat.
@@Michael-NYC yes, but when its done in 12 minutes, you don't cook at 40c°.
If you cook salmon at 60, you're going to hell.
Seriously. It's already dead, folks, please don't kill it twice.
Useless at that zoom level.