Sous Vide Salmon with Anova Precision Cooker And the Texture Difference Between Sous Vide and Pan-Seared Salmon
- Ketonista Thailand
- Feb 17
- 2 min read
Sous vide cooking is a technique that uses precise temperature control to cook food. The Anova Precision Cooker is a popular tool for sous vide cooking, particularly for preparing salmon, as it helps create a tender and juicy texture.
Steps to Make Sous Vide Salmon with the Anova Precision Cooker:
Prepare Tools and Ingredients
Gather the Anova Precision Cooker, vacuum-seal bags (or platinum silicone sous vide bags), and your preferred fresh salmon (it is recommended to use a thinner fillet for faster cooking).
2. Season the Salmon
Lightly season with salt and pepper, or add herbs (optional) like rosemary, garlic, or olive oil to enhance the flavour.
3. Seal the Salmon in the Bag
Place the salmon in the silicone sous vide bag and seal it tightly. Alternatively, use a vacuum-seal bag and remove all the air with a vacuum sealer.
4. Set the Temperature on the Anova Precision Cooker
Set the temperature to 43.3°C for a soft and buttery texture and cook for about 45 minutes. The temperature and cooking time can be adjusted based on your personal texture preference, which can be fine-tuned using the Anova app in your phone.
Remove the Salmon from the Bag
Once cooked, remove the salmon from the bag, pat it dry, and prepare for the next step.
Pan-Searing (Optional)
If your salmon has skin and you want to make it crispy, sear it in a medium to high heat pan for 1-2 minutes. For the best result, lightly dust the skin and the top of the fish with some all-purpose flour before searing to prevent sticking to the pan.
Texture of Salmon from Sous Vide Using Anova Precision Cooker:
When preparing salmon using the sous vide method with the Anova Precision Cooker, the fish becomes tender, juicy, and retains its natural sweetness. This is because the consistent temperature ensures even cooking, without losing moisture or oils.
The texture will be smooth and velvety, which differs from pan-fried or seared salmon, which can sometimes become dry if not cooked carefully.
Texture Differences Between Sous Vide and Pan-Seared Salmon:
Sous Vide Salmon: The salmon cooked using the sous vide method maintains moisture and tenderness with a uniform texture throughout, resulting in a flavourful and not dry fish.
Pan-Seared or Fried Salmon: The exterior of the salmon will become crispy, but if cooked too long, the inside can become dry and tough.
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