Only used about 6 times so far but food turning out great. ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
I like his voice and easy demeanor: I can imagine us sitting around a campfire, discussing the benefits and cooking methods for any cut of meat imaginable 💚💯
Love your passion man! ....I just bought a sous vide , so thanks for the tips coz I like my salmon melt in the mouth & not fully cooked through & dry. Thumbs up!
Busy scoping out Grant's kitchen while he talks about salmon/rainbow trout. A window for the apron sink and stove. Those $100+ brass pepper grinders, the kettles, etc. Noice. Main takeaways regardless of cooking style: get center and front cuts, but forgo tail cuts which provide less quality meat for your money. Wild vs farmed is less important than fatty vs lean.
Where I live, the supermarkets often won't let you buy multiple center cuts off leaving them with mostly tails since other people don't want those. They'll be fine selling you the top half, especially if it still leaves them some "good parts" to sell along with a tail. I usually use the tail part for a curry since I'm cubing the fish anyways.
we usually buy frozen preportioned pieces in fours, w/o skin, madly delish, salt&pepper, sear in neutral oil. eat it with rice and pickled onions. a winning meal right there.
One technique got a lot of love, and the others were condensed in a minute, a bit sad about that, it was all looking very good though. I've heard good things about steelhead.
I've seen some stores sell tails cheaper than center cuts (farmed). I've also seen some stores sell 1-2" wide belly trimmings for almost as much as a center cut. It's worth noting that some people do have a preference for the leaner tails. These are probably the same people who prefer chicken breast over thighs, or pork tenderloin over shoulder butt. I will say that for farmed salmon or farmed steelhead, the tail end can still be enjoyable as long as it's not overcooked due to its higher fat content (vs wild). One cut you didn't mention are salmon steaks. They aren't that common these days, but I have seen them at Whole Foods (farmed). Although salmon steaks have fallen out of fashion, I would choose these over tails any day, as they are pretty much two center cuts still connected to the backbone. Sockeye is lean, but I like it better than coho. Farmed steelhead is great, but it is technically a trout, not a salmon. Since we're talking salmonids, arctic char is also a great choice. Slow roasting salmon in the oven is a much more accessible technique than sous vide for most people, and doesn't take long at all. You can cook it to the same level of flakiness, without consuming single-use plastic. Super fast if you have a toaster oven. If you don't have a sous vide device but you want to try it, you can simply use a large pot filled with water to the desired temp and use the technique described in this video. A large stock pot of 140F water will maintain its temp fairly well over 20 or so minutes. You can adjust the temp as needed by adding boiling water. Keep a kettle ready.
The really lean cuts of salmon (usually the wild ones) taste very fishy if you try to prepare them normally, but one thing you can do with them is to salt-cure them with herbs. If you like lox or smoked salmon this is the way to go. You wrap it with a ton of salt, sugar, and herbs, let it cure a few days, then thinly slice it (no need to heat it at all) for bagels and cream cheese or however else you would use smoked salmon. Lean salmon is the way to go when using preservation techniques like this as the fat can go rancid.
Just the education part of what cut to get is such great value for the novice salmon buyer, not even counting the rest of the vid. Dig through the salmon packs! Know what you are buying =D
I have a friend who has traumatized me by how many times he's said to me "steelhead isn't salmon, it's trout". And now I'm going to say the same and traumatize you.
@@frnkndad stealhead is literally rainbow trout. But trout and salmon are both salmonoids. Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
Book-Match Cut Try this with your next fillet. Cut off a 3" piece, then bisect the piece but DO NOT through the skin/scales, fold along the cut. The result is a consistently thick 1.5" steak with beautiful, symmetric book-matched lines. The single thickness makes for easy grilling avoiding thin sections that dry out sooner. Little oil and tarragon on one side... yum!
Like the info, but if you buy fish from grocery store the price is what it is. Tail vs center doesn't make a difference. If they reduce the tail (which many people prefer as it has less bone), they have to increase the price on the center cut. They don't pay a different price for each cut. They get the whole fillet per lb also. If you want to get your deals buy from a fish market where you can negotiate.
regular zipper bags are fine, but chose freezer bags over storage bags. freezer bags are thicker and have stronger seams so they are less likely to leak.
@@蕾蕾厨房 ziploc brand specifically is actually ok to use, as I'm aware. I wouldn't try this with cheaper brands. I'd Google which ones are safe for sous vide use
9:10 this hurt my eyes idk why every time a sharp object is pointing towards me in videos my eyes start to hurt and I have to look away or am I the only one?
What species is Steelhead salmon? If I sent it through translate or Wikipedia say both tell me basically „Rainbow Trout“. Which probably isn’t right. 😊
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
Then do it the standard way? The "quick" sous vide method is just an alternate way of doing it and is a compromise between a faster cooking time and the textural consistency that sous vide provides.
ChefSteps in 2019: “Here, I am going to use my $800 professional kitchen grinder…” ChefSteps in 2021: “I am going to use packaged salmon that is widely available to everyone….”
You don't need a Joule for this. You can do the same with a large pot and a thermometer. A large volume of water heated to 140F will maintain its temp fairly well over 20 or so minutes for "quick sous vide". You can add some boiling water at the 10 minute mark to bring the temp back up if needed. If you need to sous vide longer, you can use an insulated ice box, which will maintain the water temp much longer.
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater. Not GMO
Depends where you live. Salmon is about the same price as beef here in Berkeley. You can even get salmon "trim" for about the price of ground beef... good for stir fry, salads, that sort of thing.
