Sous-vide cooking has gained popularity in recent years, and while it often requires special equipment like immersion cookers and special sealed bags, you don’t always need it. Here’s how you can cook delicious salmon sous-vide using your kitchen sink and the heat from your tap.
The beauty of sous-vide cooking is that it often creates tender, juicy, and evenly cooked cuts of meat and fish, cooked thoroughly over long periods of time by immersing them in evenly heated water for the duration of cooking. With some meat and poultry, cooking them sous-vide can take hours, and you need the right equipment to keep your meat or poultry sealed properly and the water it’s immersed in at the appropriate temperature.
While beef, pork and poultry can take hours to cook sous-vide, fish usually only takes a few minutes, and over at Chow there’s a video tutorial on how to cook small cuts of salmon sous-vide using the heat from your kitchen tap and a sink full of water. Just add some salmon to a zip-loc bag, add a little oil or melted butter, seal it up (making sure to get all the air out of the bag,) and just let the fish rest in the hot water (about 50 Celsius or 122 Fahrenheit) for about 15 minutes. Hot water in large volumes can hold its temperature for much longer than needed to cook the fish.
Finish the salmon off in a hot pan with some butter and spices, to add some flavour. The fish will already be cooked through at this point. This method lets you get the benefits and flavour of sous-vide cooking at home without the initial investment of the equipment. Have you tried sous-vide cooking? Share your experiences in the comments.