For salmon and halibut, I've always brined the fish in a 10-1 ratio of water to salt for about 15 minutes, then let them hang in the walk in on a roasting rack in front of the fan for a while if possible. This prevents the albumen from seeping out to the surface making that scummy white stuff all over your fish. Then vac it with whatever you like (sans salt) and poach at 140 for about 13 minutes (6.5 oz block portion) rest for 5 minutes, then ice bath till chilled. During service simply drop pack in the bath immediately upon order in until the check is fired. Cut the bag and serve. For some guests we also slightly broil under the salamander at the last second because, "It wasn't hot" Okay grandma, no problem.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
^^ You need the brine otherwise it isnt pretty. Like he said.
@marc4pt0 -- I heard rumors Richard might be moving into the Gilt space in nyc... is this true?
Music--Food .:':. Dancing--Eating
i hate actual cooking in sous vide! but reheat something that's been braised ok.
end up with funny textures.
i just don't enjoy the results. do LOVE sous vide eggs and carrots however.