Sous Vide SALMON TEMPERATURE Experiment!

[Music] welcome back to Sevilla everything today I am testing out three different temperatures for salmon so we can find out which one is best check it out salmon is one of the most popular fish in the planet after taking an amazing trip to Alaska in seeing the wildness and where they come from it inspired me to make this video if you've never been to Alaska I definitely recommend it it is an experience you will never forget one of the most beautiful sceneries I've ever seen in my life and after seeing so many Salmons there and that wonderful place it's time for me to find out which way is the best way to have cooked salmon even though I can just eat it raw as sushi I got this beautiful fillet from my local supermarket and the color is amazing for today's cook I chose skin on the only important thing that you need to look for is scales sometimes they take it off but most of the time they don't and this one still had scales on trust me they don't taste good to remove them there's two methods that as a fisherman I've learned something a long time ago and the easiest way to remove scale is to use a hose just spray and it will all come out like nothing I feel like this is almost cheating it's just so easy to do after washing it down I brought it back in and as you can see completely without scales for our experiment today I'll be doing three different temperatures I'm slicing them in even thickness to keep it as accurate as possible once I was done I was left with three beautiful pieces [Music] to ensure the skin won't curl up on me and making some little slashes then I lightly seasoned them with salt and freshly ground black pepper to ensure that they will not stick in the bag I added a very little amount of sesame oil remember sesame oil is strong so don't overdo it once that was done all there's left to do is back them up and they're ready to be cooked sous-vide I'm gonna be cooking all of these beautiful Salmons for 45 minutes one at a hundred and thirteen degrees Fahrenheit the other one at 1:22 and the last one at 1:31 and I can't wait to find out which one is best we got our beautiful sound once we let ready it's time to take it out let's do it [Music] this is quite interesting everybody check it out this one here which was cooked at 113 degrees Fahrenheit does not have as much albumin as the 131 degrees Fahrenheit which is not what we want we want it completely out with a view mine but that's okay the important thing is how it's gonna taste and the texture let's open them up and take them out [Music] albumen is those little white bits on the finish I have done a complete video only about that and if you're interested in learning more you can always check out that video later on they smell absolutely incredible that little bit of sesame oil does the trick make sure you just put a little bit so it doesn't stick to the bag but like always I got a pen it dries so then I could get a nice sear especially on the skin and to make sure that we are going to get the exact same temperature and when we're searing I'm going to be using the cue and with the app I'm able to control it and get it to the exact temperature that I want so for this one I'm going about a medium-low heat until I get that skin nice and crisp that's what I'm looking for but I say it is enough talking and it is time to sear them so that's doing [Music] alright everybody we have our beautiful Salmons I have Mama xenial here with me and we are ready to try this thing are you ready mama hey they look so good everybody actually mama they are different a little slightly different from each other I want to know which one you like best and you let me know sounds good you told me you're coming over you said you want some sound want some pizza say I got you my mom is it alright hungry let's go for this one here first I want to know the texture alright texture texture and we're looking for texture oh that's very this you guys know this one it is which one this is cheers everybody now that's delicious what is it my mom we're good extremely soft texture right you're super super sauce really really soft but still flaky it's not I like it you like it like it alright there's nothing to compare by it so we gotta try the second one you ready go for it second one everybody Cheers [Music] oh man a little bit firmer but it melts nicer in your mouth yeah yeah it's a little bit firmer like mama said but it does melt in your mouth but the flavor is exactly the same no difference at all no difference at all it's just the texture itself for me so far this one is winning how about your mom number B is winning number B is way near right your ever the last one oh ma I'm excited for the last handle we're leaving the skin behind I'm crazy for the skin all right third one everybody cheers darling my favor oh that one is firmer but it has a bite to it mm-hmm it's like a supposed the way it's supposed to be as a good salmon if not I just eat it raw like a you know sushi i love sushi salmon dragon oh he you go to the sushi place get a plate of the salmon on top sushi sushi sushi with the salmon on top and just into someone out of that I eat it just as sashimi style I don't like the rice too much I just least the actual fish but when it's good I like to have some texture to it this one tastes amazing obviously it was cooked sous-vide perfectly inside your not the other ones your severe as well oh mama I haven't told you what it is oh I have no idea what I'm a mom I like that one better I agree with you mama this one wasn't cooked at a hundred and thirteen degrees Fahrenheit okay this one at 122 and this one at 131 that's the only difference 130 again was the best temperature for Sophie for us for almost for everything even state saying yeah guys this one tastes fantastic if even more flavorful more flavorful I like that this one melts on your mouth but at the same time I like the texture like general texture over at all I don't know how to explain guys I just enjoyed that one much better I agree a hundred percent with my mouth he even feels like it's more flavorful because of the temperature like this one is melting into water on your mouth yeah water whether you know the fish oils and all that it's too it is too soft it's too soft I agree that ain't I like soft but you see the raw Ganges we are fishermen we eat it raw it's no problem but when you're looking for a cooked salmon I definitely recommend 131 terribly number C is the winner today I agree with a hundred percent with my mouth I hope you guys enjoyed this video if you do enjoyed this video make sure to give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything's always in the description down below now a little bit of a word from our sponsors and then right after angels gonna try salmon my salmon for the first time this is the Heston Q it is a smart cooking system it also pairs up perfectly with Joe Q offers over a dozen recipes to sear and finish any protein you cook Suvi from steak to lamb and even duck just search so V in the app using their app you can cook the perfect steak that perfect doneness without any issue and it cooks at the exact temperature you want after cooking your steak sous vide you can sear them directly under Heston Q and it produces an amazing crust and you don't have to do anything it does everything for you you just gotta throw in your steak and the Q does the rest and if you're interested in learning more there's a link on the description down below Heston Q thank you so much for sponsoring this video come over here angel I know you're a steak guy but you're gonna have to try the salmon I know you've never had my salmon before it's really your first time this one is [Laughter] do you like fish wow that's good it's not easy right even though someone tends to be a little fishy but this one is amazing I definitely recommend it to go and lay down thanks for watching pest in Q thank you so much for sponsoring guys we'll see you on the next one take care of body bye bye go for an endo if you boil if you're going for seconds it's a proven fact that it's good especially when it's me I'm very picky

Channel: Sous Vide Everything

Views: 318,909

Rating: 4.9425001 out of 5

Keywords: salmon, crispy, cooking salmon, salmon temp, how to cook salmon, sous vide salmon, pan seared salmon, salmon in butter, the perfect salmon, seafood, healthy, salmon recipe

Id: WGh_sqCm-wk

Length: 9min 22sec (562 seconds)

Published: Tue Jul 16 2019