Thanks! As long as you pour boiling hot liquid over top of the fish and the fish sits waiting on the counter while you are making your liquid you should not have any problems. These were pretty thick pieces of salmon and they still came out great. If you want them cooked more, you can either re boil the liquid and pour over top, put the fish in the air fryer or cook in the saute pan. To tell if its undercooked you can use probe thermometer and put it in the fish before you pour the liquid and keep an eye on the temperature. For medium rare you should be at 115-120 F degrees internal temperature.
@fjrevoredo
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nice, never heard of poaching salmon in this way.
@achefandhisspoon
Жыл бұрын
It's the best way I've found to get easy, consistent results. I like it better than using a circulator because the outside gets hit with the initial heat of the boiling liquid, where as sous vide never gets above the set temperature. Even with traditional poaching you need to watch your time and temperature to not over cook it. This you literally pour the liquid over top and let it sit on the counter.
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