I've done Sous Vide Roughy and Halibut with great results. Going to try some salmon this week and have read about brining and not brining. Sounds like the brining will help keep the level of albumen (white gooky ) from coming to the surface. Anybody have thoughts either way and how does the brine affect the taste?
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Sous Vide Salmon Question - Brine or No Brine?
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I don't Sous Vide, but it was my impression that it's the pellicle that keeps the fat from oozing when you smoke it, except for where you have cracks or damage to the surface of the Salmon.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostI don't Sous Vide, but it was my impression that it's the pellicle that keeps the fat from oozing when you smoke it, except for where you have cracks or damage to the surface of the Salmon.
Me? I grab a paper towel and wipe off what I can, and vac pack the stuff for a day if I can. Poof...gone...
PS: Obviously do any brine/cure BEFORE you cook...not during.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostIt's the congealed protiens you see coming up thru the separations. The brine (or cure in my case) will help minimize that, as they denature the protiens for the most part and prevent them from forming the long chains you see. A pellicle will not help, because as the flesh cooks it shrinks some and openings invaribly form.
Me? I grab a paper towel and wipe off what I can, and vac pack the stuff for a day if I can. Poof...gone...
PS: Obviously do any brine/cure BEFORE you cook...not during.
When I'm smoking or grilling I don't care as much, like you said, wipe it off and vac pack. With this new Sous Vide toy I was hoping to vac the salmon with some Hoisin and Sriracha Sauce then be able to serve straight from the bag, maybe over some rice.
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Originally posted by Richtee View PostIt's the congealed protiens you see coming up thru the separations. The brine (or cure in my case) will help minimize that, as they denature the protiens for the most part and prevent them from forming the long chains you see. A pellicle will not help, because as the flesh cooks it shrinks some and openings invaribly form.
Me? I grab a paper towel and wipe off what I can, and vac pack the stuff for a day if I can. Poof...gone...
PS: Obviously do any brine/cure BEFORE you cook...not during.
OK----I stand corrected. I always figured it was the Pellicle that kept the fat from surfacing, because the only places it oozed was where the surface broke causing the pellicle to be missing from the broken surface.
I've been wrong before.
Sorry Froggy,
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostOK----I stand corrected. I always figured it was the Pellicle that kept the fat from surfacing, because the only places it oozed was where the surface broke causing the pellicle to be missing from the broken surface.
I've been wrong before.
Sorry Froggy,
Bear
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Originally posted by frog1369 View PostWHAT! NO WAY! Believe me Bear, with all the things I've learned from you on this forum your apologies are definitely not necessary, nor warranted. We're all learning, more and more everyday.
Thanks Froggy!!
I Appreciate that!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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