This randomly popped up on my Instagram feed so I followed your link in bio to this video. People like myself who know their way around a kitchen appreciate the fast steps and speedy explanations! Looks delicious, will definitely be making it this week. Keep it up, thank you!
@@Jbsousvide this is O.G._Hawk from IG....so you said salmon is your second favorite thing to sous vide, inquiring minds wanna know "whats your first?"
Yes. Couple diff ways. You could have your fish department do it. Or yes you can take it off before hand. You also could leave it on the whole way and then it will easily flake off when you eat it.
your notes and what you say is to do a dry cure at a 4/1 ratio but what you are doing in the video and on the screen says 4/2 ratio... what is correct?
Its blasphemy to serve a perfectly cooked salmon with a crispy skin with skinside on the plate! Even of you plaste ther skinside up and than pour the sauce over it its a blasphemy too. You take all the crispynees away from that skin mannnnnn
Bro you are severely underrated. Excellent editing, content, speaking, etc.
hope you succeed!
Thank you for that. Glad you liked it. I’ll keep it going.
This randomly popped up on my Instagram feed so I followed your link in bio to this video. People like myself who know their way around a kitchen appreciate the fast steps and speedy explanations! Looks delicious, will definitely be making it this week. Keep it up, thank you!
Thank you for the kind words and I’m glad you enjoyed the video. I will keep it up.
Can't wait to try this one out!
You made my mouth water!
Great video my G
Much appreciated. Glad you liked it
@@Jbsousvide this is O.G._Hawk from IG....so you said salmon is your second favorite thing to sous vide, inquiring minds wanna know "whats your first?"
I’d say it had the biggest “wow” factor for me with pork. I was so used to dry pork before SV
You won me at albumin.😁
Excellent video. If I don't want the skin - do I remove it before the sous vide?
Yes. Couple diff ways. You could have your fish department do it. Or yes you can take it off before hand. You also could leave it on the whole way and then it will easily flake off when you eat it.
your notes and what you say is to do a dry cure at a 4/1 ratio but what you are doing in the video and on the screen says 4/2 ratio... what is correct?
About to make this... just realized that I don’t have cornstarch. Can I use baking powder or flour?
Did a quick search and the best alternative is a wheat flour.
Man im sorry to say this but that slirry with the cream just makes spudge. Just reduce your sauce, add butter.
Good a bit? 🤣
Its blasphemy to serve a perfectly cooked salmon with a crispy skin with skinside on the plate! Even of you plaste ther skinside up and than pour the sauce over it its a blasphemy too. You take all the crispynees away from that skin mannnnnn
It cuts much better if you put the skin side down.