Sous Vide Salmon
Douglas Baldwin -- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984... and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vi... -- demonstrates how he cooks sockeye salmon sous vide. First Douglas makes a 10% salt brine to `salt out' the water soluble proteins (albumin) on the surface of the salmon. Then he removes the skin and pin bones from the salmon and slices it into four pieces. [He also crisps the skin between parchment paper and sheet pans in a 375F oven for 30 minutes.] Then he brines the salmon for about 10 minutes in the refrigerator. Finally he cooks the salmon at 108F, 122F, and 140F and compares the results.
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