WOW..... OH WOW.... OH WOW... Looks like the kitchen has been upgraded a little since that last video I watched. You are the reason I own a vacuum sealer and a sous vide setup, infra red searing device. We used to conventionally barbecue all our steaks and came across your videos in the winter when the barbecue was covered in snow. Honestly, we wont go back to the old ways. Sous Vide Every Day!
It depends on the salmon. Sockeye cooks with no albumin build up and, for me, is best at 115 for 45 min. Pacific salmon at 122'ish. Steelhead, which can be very fatty/oily when cooked Sous Vide, 130'ish. I've never had to add oil to my salmon to keep it from sticking. Finish off the salmon with a one minute grilling, each side.
I only just found both of your channels and subscribed, ive been binging your episodes and craving meat more and more every episode i watch. Thanks for your content
Hi again!!! got a chance to comment early again, last time was in 2017 as I have been traveling! So glad to see your channel grow! Also that salmon looks DEEEEEEEEELICIOUS
I agree. I smoke mine until ~134. I've had lower temps, but the inside seemed raw and when I cut into it, water would rush out. 134 seemed to leave it melt in your mouth delicious and flakey.
Guga etc. this was really informative. I have tried cooking fish fillets in sous vide before, but not with much success. With this info, I just bought an atlantic salmon fillet to try this temperature for sous vide out, film at 11! Of course after the sous vide I will just broil the skin side to get the incredible crispy salmon skin, I am a salmon skin lover as well! I don't know about you guys down in Miami, but here in Boston ya can't beat our fresh fish ;-)
Furkhan: Which nuts would you recommend? Would toasted peanut oil work? I'd like to see toasted peanuts (or your choice) done at the end with the searsall or a culinary torch.
I have a friend who’s family catches tuna, and one day she gave me some raw tuna, no rice or nori included. Although I had raw tuna in the past, I never had the experience of eating it by itself. It was really good! 🤤
I cooked my last salmon filet in the oven at 185 º F for an hour. Definitely different than other forms of cooking. Was flaky and moist with no albumin. Seemed to retain all of it's fats.
Great footage of wild Alaskan Salmon, proceeds to cook Farmed Atlantic Salmon with "Color Added" calling in beautiful... How about a Wild vs Farmed salmon experiment. Whole foods has wild at $10/lb this week.
First of all, I just want to say thank you for everything you do! Your content has been such an inspiration that I decided to invest in a sous vide, and I couldn’t be happier with the decision. No regrets at all-it’s been a game changer in my kitchen! I do have a question, though. My concern is about food safety - specifically, is 131°F enough to kill any potential bacteria when cooking fish?
The Ninja is missing quite often these days. That has to change! My suggestion: Wagyu A5 Filet of beef, braised in Beef talon and his beloved cheesy bread, which I cant pronounce :) 🙈
Yum, I made some on the BBQ the other day turned out amazing! Put down some asparagus then the salmon on top with some butter and lemon one of the best I've had yet. I'll have to try it Sous vide.
Great one!! I think you should make condiment steaks (ketchup, mayo, mustard, relish) I bet the one with mustard would be the best!! (I already like my chicken with mustard, salt pepper garlic and parsley too)
Went to Alaska then came back and Sous Vide farm raised salmon? The color is a dead giveaway. Wild caught salmon and farm raised are like two completely different foods.
Another great video paired with MauMau. His analysis of flavor and texture uses more vocabulary that the rest of you like to do. The key to all fish is FRESHNESS! Perfectly fresh and chilled salmon does not have any fishy taste...other than the mild, somewhat deep flavor of salmon. The oil in salmon 'denatures' (oxidizes and polymerizes) quickly, so low-temperature, rapid cooking is very important. Cook too hot or too long and the rendered fish oil is unappetizing. Here in Charlottesville, VA we have Anderson's Seafood and they sell the freshest fish in town. So, I buy salmon fillets there. I know how to properly pan sear them (using induction cooking equipment. Now I will also try this using your temperature guide and my sous vide equipment. I will need to think about using toasted sesame seed oil. Normally, I use fresh dill and a bit of sour cream or whole milk yoghurt to make a sauce and I finish with fresh lemon.
Guga. You should try bison meat compared to cow meat. Also ive heard the cattle in Sweden is exceptional if you ever get the chance to order from Swedish beef.
Guga eats sushi like i do (get rid of the rice and eat the salmon toppings xD) and same for the salmon. Soft in the inside, a bit crunchy on the outside it's just THE way to cook salmon ! I just have to agree with him !
fish is not like beef or even chicken, density-wise. a skinny fillet like that would reach equilibrium in 20 min sous vide. also if you skin it first you can greatly reduce the fish smell (if you dont want to use sesame oil to hide it :p), then go ahead and fry the skin on its own later on during the sear. that way you will end up with wafer thin skin with guaranteed crunch. if you drybrine for 15min with salt/sugar, you can reduce the albumin leaching at higher temps.
Awesome experiment. I have been trying to get my wife to eat more fish (she thinks she only likes shrimp/crab) so I'll do # C and see how she likes it. Thanks Guga!
America's Test Kitchen tried a similar experiment but with wild vs farm raised fish. They found that 120F is best for any wild caught fish. Any hotter and they said the fish was dry. 125F was best for any farm raised fish species like salmon.
Nice to see youtubers supporting each other,you used guga food’s cutting block lol
Little shoutout to GugaFoods 🤣😂🤣
He also used his cameraman and his house.
Its almost like hes Guga😂😂😂😂
Da Ovrlord don‘t be silly! That‘s impossible
@@daovrlord8051 lmfaooo! Word! The sous vide Guga shout out the Guga foods Guga.
God this channel feels like it has the production quality of a channel with a couple million subscribers. Keep up the high quality work!
From the future, that's exactly what he is
@@dylan522p 1.83m and counting
@@etclarke he had 3 channels, even at that time
Guga your production value continues to grow! These videos are incredible
You should try increasing the temp and see where the texture changes to undesirable.
Great idea.
Each week Maumau slowly turns into the Ninja.
Mark Griffin maumau is his own man
Does that make Angel into MauMau?
NOOO
I thought that the last few videos with him screaming like ninja.
Now you know why
Video skills are on point in this video. Nice locations. Amazing!
You got some very nice footage in Alaska, especially that underwater shot with the fish.
Thank you guys. I have always done it at 117 and wasn't in love. Today, we have friends coming over and I am going to try 131.
WOW..... OH WOW.... OH WOW... Looks like the kitchen has been upgraded a little since that last video I watched. You are the reason I own a vacuum sealer and a sous vide setup, infra red searing device.
We used to conventionally barbecue all our steaks and came across your videos in the winter when the barbecue was covered in snow. Honestly, we wont go back to the old ways. Sous Vide Every Day!
It depends on the salmon. Sockeye cooks with no albumin build up and, for me, is best at 115 for 45 min. Pacific salmon at 122'ish. Steelhead, which can be very fatty/oily when cooked Sous Vide, 130'ish. I've never had to add oil to my salmon to keep it from sticking. Finish off the salmon with a one minute grilling, each side.
As always, your reviews are the best on the web. Well done again. I will be trying the salmon very soon.
I personally prefer to sear only. Crispy exterior with a raw interior. Love it!
They’re absolutely right about going to Alaska. If you have the time, driving the Alaska highway is a great trip.
"Number B is winning" LOL
Love the vids!
I feel like this channel should be on TV or Netflix its such high quality
I only just found both of your channels and subscribed, ive been binging your episodes and craving meat more and more every episode i watch. Thanks for your content
Thank you so much Guga! I really needed to see this video. Very helpful
Hey glad you upload so much your vids cheer me up when I'm feeling down thanks!
Guga, just ask for salmon sashimi and don't waste the rice.
Guga: "...Guys well see you on the next one . Take care everybody"
Ninja: "LAV YOU"
Miss you Ninja!
Nice new kitchen, bro! Looks amazing. I’m so happy for you, your crew, and this channel. Great to watch you grow!!
Hi again!!! got a chance to comment early again, last time was in 2017 as I have been traveling! So glad to see your channel grow! Also that salmon looks DEEEEEEEEELICIOUS
I agree. I smoke mine until ~134. I've had lower temps, but the inside seemed raw and when I cut into it, water would rush out. 134 seemed to leave it melt in your mouth delicious and flakey.
The higher temp and the frying sear, gives the whole fried fish method and taste. Which most people who barely like fish prefer it fried...
Maybe for Gugafoods: How much smoke is too much?
And for Sous Vide: Oriental and Asian spice rubs on rib-eye
You are amasing guga thank you for always making me smile and showing me new things to cook thanks guga.
Best youtuber thank you guga for these videos!
From France 😊🇫🇷
Guga etc. this was really informative. I have tried cooking fish fillets in sous vide before, but not with much success. With this info, I just bought an atlantic salmon fillet to try this temperature for sous vide out, film at 11! Of course after the sous vide I will just broil the skin side to get the incredible crispy salmon skin, I am a salmon skin lover as well!
I don't know about you guys down in Miami, but here in Boston ya can't beat our fresh fish ;-)
ATK had a video that showed that wild and farmed salmon had different ideal IT temperatures with farmed needing 5 F. more.
Good video!!! And the salmon, looks delicious!!! Greetings from Guatemala!!!
I only come here for the commercials. Any actual content is just a lucky bonus 💪🏼
53c is my go to temp for all seafood. Prawns do really well at 53c.
11:27 aqui, e eu vejo um video desses? Contando os segundos pra ir almoçar hahahaha. Parabéns pelo canal, bom demais!
Thanks for doing the experiments! Videos like these got me to subscribe to your channel. Please keep making them.
Oooohh Wow! Exactly what I want to Sous Vide next, perfect timing guys!!!
Hey Guga an Experiment with chicken wings marinated in peanut butter, honey and nuts in sous vide would be very interesting
Furkhan: Which nuts would you recommend? Would toasted peanut oil work? I'd like to see toasted peanuts (or your choice) done at the end with the searsall or a culinary torch.
Damn, some beautiful views over at Alaska. Great video Guga, love it!
Great to see Mamao so present in the video!!
Best sous vide channel ever
I have a friend who’s family catches tuna, and one day she gave me some raw tuna, no rice or nori included. Although I had raw tuna in the past, I never had the experience of eating it by itself. It was really good! 🤤
Guga, you should try confit sous vide the salmon and then chill it. Going to be a different texture than all the meat dishes you've sous vided
@ 3:33 Dont you think it is a lot of oil for searing, it is more like shallow frying the salmon.
131 felt to well done for me but still juicy compared to regular pan seared. Gonna try 125 maybe 128 next
try using flavored olive oils, put is in the bag and cook it confit. check out Slamon confit.
Another great pointer. I will definitely use 131* when I sous vide cook my salmon rather than smoking it.
This video quality is insane it the best videos quality so far 👍🏾
You need to do a give away and have a viewer come taste test your food with you
Just got a sous vide cooker and am looking at these older videos.
Guga is on the right track with his videos, you deserve more subscribers
Salted dried and smoked is the bomb.
I cooked my last salmon filet in the oven at 185 º F for an hour. Definitely different than other forms of cooking. Was flaky and moist with no albumin. Seemed to retain all of it's fats.
I love your videos they always put a smile on my face
Thank you Guga and Maumau, amazing video as always. But WHERE IS THE NINJA?
Thats funny. I did a similar experiment myself and i prefered the lowest temp salmon 😁.
Great video though as usual 👍
That hose method changed my life thx guga
liking the new set up
Great footage of wild Alaskan Salmon, proceeds to cook Farmed Atlantic Salmon with "Color Added" calling in beautiful... How about a Wild vs Farmed salmon experiment. Whole foods has wild at $10/lb this week.
Wild caught is always worth the $. Tastes so much better, and is better for your body.
@@r3sianon975 Don't tell me, tell Guga!
First of all, I just want to say thank you for everything you do! Your content has been such an inspiration that I decided to invest in a sous vide, and I couldn’t be happier with the decision. No regrets at all-it’s been a game changer in my kitchen! I do have a question, though. My concern is about food safety - specifically, is 131°F enough to kill any potential bacteria when cooking fish?
re-test with another x3 but going even hotter with the sous vide for that perfect temp :)
yesss new videooo!!!!!!
I love your kitchen, background is amazing!
The Ninja is missing quite often these days. That has to change! My suggestion: Wagyu A5 Filet of beef, braised in Beef talon and his beloved cheesy bread, which I cant pronounce :) 🙈
It's called "pawn the cashew"
It's "pão de queijo", but just say cheesy bread, that'll do the trick.
Just means MauMau gets to go first more often! And Angel has to step in as the tie breaker, isn't that right Angel?
Beef tallow
New favorite channel
yeeeeees yeeeeees yeeeeeees another vid this is awesome and makes me want to cook my own food ;)
This video inspired me to cook salmon this weekend. Easy.
I lived on Alaska for 3 years and went fishing almost everyday possible, love fresh salmon
Great idea to leave the temperature at the bottom of the cutting board love the videos gugu
i know they don't look good right now but watch this.
I was very very disappointed when he said that.
New upload excites me!!!
That Hesten que set up looks really cool.. I like most seafood at 131 for sure..
you guys should publish a book with all your findings to date..
*Dishwasher steak*
Wolf's Den wha?
Yum, I made some on the BBQ the other day turned out amazing! Put down some asparagus then the salmon on top with some butter and lemon one of the best I've had yet. I'll have to try it Sous vide.
Great one!! I think you should make condiment steaks (ketchup, mayo, mustard, relish) I bet the one with mustard would be the best!! (I already like my chicken with mustard, salt pepper garlic and parsley too)
Great video! Is there any concern about sea lice or parasites cooking below 130?
Amazing video
How long can i keep cooked salmon in vacuum in the fridge for meal preparation.
131 is good for white fish too... I love some baramundi at 131 degrees.
When you going to do nobu black cod Guga? Gonna try it tomorrow. Miso Salmon tonight 🥳
You should do a video covering what oils are best to seer with. I'm a big fan of avocado oil now mysel.
Went to Alaska then came back and Sous Vide farm raised salmon? The color is a dead giveaway. Wild caught salmon and farm raised are like two completely different foods.
You guys should do a cold smoke lox recipe done spud vide and then smoked after the fact with a new Breville smoke gun.
Are you guys seriously fishermen? I always wondered what you did when you weren't making the best UA-cam vids ever!
Guga was aware enough to not say "They don't look that good right now" . ( BECAUSE THEY ABSOLUTELY DID )
if you have a serated steak knife works great to remove scales too
Finally useful video! Thanks a lot!
How do you know that 45mins is the time required ? what happens if you go a couple of hours like steak?
can you do swordfish? I tried 130 but it wasn't quite flaky enough.
Another great video paired with MauMau. His analysis of flavor and texture uses more vocabulary that the rest of you like to do. The key to all fish is FRESHNESS! Perfectly fresh and chilled salmon does not have any fishy taste...other than the mild, somewhat deep flavor of salmon. The oil in salmon 'denatures' (oxidizes and polymerizes) quickly, so low-temperature, rapid cooking is very important. Cook too hot or too long and the rendered fish oil is unappetizing. Here in Charlottesville, VA we have Anderson's Seafood and they sell the freshest fish in town. So, I buy salmon fillets there. I know how to properly pan sear them (using induction cooking equipment. Now I will also try this using your temperature guide and my sous vide equipment. I will need to think about using toasted sesame seed oil. Normally, I use fresh dill and a bit of sour cream or whole milk yoghurt to make a sauce and I finish with fresh lemon.
Guga. You should try bison meat compared to cow meat. Also ive heard the cattle in Sweden is exceptional if you ever get the chance to order from Swedish beef.
Can't wait to see the vid when u crack 1M subs!!!!!!
Guga eats sushi like i do (get rid of the rice and eat the salmon toppings xD) and same for the salmon.
Soft in the inside, a bit crunchy on the outside it's just THE way to cook salmon ! I just have to agree with him !
fish is not like beef or even chicken, density-wise. a skinny fillet like that would reach equilibrium in 20 min sous vide. also if you skin it first you can greatly reduce the fish smell (if you dont want to use sesame oil to hide it :p), then go ahead and fry the skin on its own later on during the sear. that way you will end up with wafer thin skin with guaranteed crunch. if you drybrine for 15min with salt/sugar, you can reduce the albumin leaching at higher temps.
Awesome experiment. I have been trying to get my wife to eat more fish (she thinks she only likes shrimp/crab) so I'll do # C and see how she likes it. Thanks Guga!
christophersmith588 You could trust her to know herself, and not say awful things like "she thinks she likes". Wow; contemptuous or what?
@@Ea-Nasir_Copper_Co chill snowflake, lots of people say they dont like things when they just havent tried it, probably the case here
I’ve only been eating steaks recently, but now I have to try this. Thanks!
Once again a Home Run video ⚾️⚾️⚾️
Guga back with sum more heat 😤😤😤
That looks great! My girlfriend and I love salmon but I haven't attempted to make any sous vide yet. I'll have to change that.
You need to try some Copper River salmon. The flavor is mind-blowing.
Any particular reason Why the torch was not used to sear the salmon?
America's Test Kitchen tried a similar experiment but with wild vs farm raised fish. They found that 120F is best for any wild caught fish. Any hotter and they said the fish was dry. 125F was best for any farm raised fish species like salmon.