In the sous-vide recipe from the book Modernist Cuisine at home I have kept separately in a setup t

For years I ate no more fresh salmon. drawer dividers More about my reasons and the history of the sea farmers drawer dividers and their pigs here. Though me try the dealer drawer dividers with "handgeangeltem wild salmon" from Canadian and Scottish waters wild again and again to lure fresh in their wilderness, I have resisted the temptation. The freshest salmon does not taste fresh when it is for several days until it is in the sales counter, and then again have to wait for days for a buyer. Since I am sensitive. Whether wild salmon his cousin from caged hens is so superior, as some say, I can not judge. I'm not a salmon expert, see above.
The same with organic vegetables. That old, shriveled organic vegetables taste better, just because it is organic, the only think probably dyed in the wool eco-fundamentalists. Nothing against organic, but please fresh.
As such, I had to pull myself as salmon layman to cook salmon just after the sous-vide recipe from the book Modernist Cuisine at home. Well, I came in my store on salmon a French company that claims their antibiotic-free, Norwegian farmed salmon drawer dividers filleted within 4 hours, skinned and vacuumed deliver in portion packs. The respective production one day reach the shops in Switzerland four days later with an expiration date of one week thereafter. The packaging is sealed with plastic film from a Aluformschale. In it, the fish is not flattened by the vacuum. Due to the References drawer dividers list of top restaurants I've drawer dividers dared the attempt and was impressed by it. Fresh salmon is not fischelt!
In the sous-vide recipe from the book Modernist Cuisine at home I have kept separately in a setup that, except requires a thermometer, no special equipment. Sauce, vegetables and seasoning I have, however, prepared according to my ideas. Ingredients for the fish: a salmon drawer dividers fillet, 300-400 g, about 6 dl brine of 50 g salt, 40 g of sugar per 1 liter of aqueous solution 30 g melted butter for cooking 40 g butter for frying sea salt, black Sarawak Pepper
Salmon in brine (Brining) preparation (1) Dissolve salt and sugar in hot water. Fully cooling. Salmon fillet (skinned and boned) divide into portions, with Lake cover (L.: long, flat lock & lock box with insert grid) and overnight in the refrigerator. (2) the other day: hang a right, handleless pot in a big pot. The bottom of the smaller pot should not touch the bottom of the large pot. Fill Both warm with 46 C water and the Balancing this water on the stove on low heat so that the temperature fluctuates closely around drawer dividers 46 C. With this arrangement can achieve a very high temperature stability. But even a single, large pot goes, respond drawer dividers large amounts of water slowly to temperature changes. drawer dividers
My double-cup (3) salmon fillets take from the Lake, dab with kitchen paper and brush with melted butter thick. The pieces in a zip-lock bag set (the big bottom) Pour, remaining butter and dip the bag in a pot of water, so that the air escapes through the water pressure in the bag. Close the bag.
Vacuuming place with the diving drawer dividers method (4) the bag into the water, the shutter does not dip), and cook for 25 minutes at 46 C sous-vide. Offer something hot and cold water so that the temperature can be corrected in the pot, if cooling down too much by the cold fish, or the drive suddenly gets hot. (5) However, to provide the second portion of butter in a nonstick pan. Just before drawer dividers you takes the fish, foam, reduce temperature. (6) take fish from the bag and heat up immediately in the hot butter for about 30 seconds each on both sides. Here, baste with butter. Seasoning. drawer dividers
Submit something hot yuzu butter drawer dividers on well-warmed plates, the salmon and top with seasoning. In the steam pot thawed, peeled broad beans with blanched cabbage strips pan in a little olive oil, season with salt and a little yuzu butter and serve it.
Boil shallots, parsley and pepper in white wine and water and let simmer for about 5 minutes quietly. Screening. Expressions. To the max. 70 ml of liquid add the yuzu or lemon juice, aufmixen in a tall container with the wand. The previously arabic mixed with the rubber pinch xanthan, in running stir bar mix into the liquid. The viscous liquid in a small saucepan bring to a boil. From the fire pull and add the cold butter pieces individually and mix with the magic wand. Finally, add the salt and mix the olive oil. Fill into 1 dl glasses.
Conclusion drawer dividers Although I use the sous vide cooking luminaries other blogs lagging with this preparation for years, has given us my he