- Early sous vide example was slow cooking chicken in milk.
- Now we compress food in plastic for modern day sous vide.
- Compression helps to draw aromas and flavors into the meat.
- Plastic stops moisture entering or leaving.
- Cook evenly by eliminating air pockets.
- For salmon:
- Salt. Add lemon zest? Or even herbs?
- Compress salmon in plastic wrap. Tie ends.
- Poke tiny holes to get rid of air.
- Get water to 144°F (use ice), 17-18 minutes (6oz)
- Flash in oven if not hot enough.
- Finish with lemon and finishing salt.