The Food Lab’s Complete Guide to Sous Vide Barbecue Pork Ribs seriouseats.com page
ChefSteps - Apartment Ribs Recipe - Start to Finish youtube
How to Pan-Fry Salmon Filets seriouseats.com
King Salmon, also know as chinook, are the largest salmon species and one of the most popular at the fish counter. In the wild they an grow to over 100 pounds and live for several years, making them prized amongst game fisherman. Large, thick filets make for relatively easy cooking, though they are not the most flavorful species. Farm-raised king salmon tend to be smaller with a bit more intramuscular fat, giving them more richness.
Coho are far smaller than King Salmon with denser, brighter, more flavorful flesh. With relatively little intramuscular fat and a very fine texture, they’re great for cured preparations such as gravlax.
Sockeye Salmon get their name from a Halkomelem word from the indigenous people of British Columbia. Nothing to do with either socks or eyes. Known for their deep red flesh and full flavor, they are quite small, which makes them difficult to cook—thinner filets are prone to overcooking.
Arctic Char are… not salmon. But they have a similar reddish-orange flesh colored by the carotenoid pigments they get from feasting on small shellfish. Their flavor and cooking qualities are quite similar to Sockeye Salmon, though they tend to be a little fattier.
110°F and below
At 110°F and below your salmon flesh is essentially raw. Translucent and deep orange or red, it has the soft, fleshy texture of good sashimi.
110 to 125°F
At 110 to 125°F your salmon is medium rare. The connective tissue between layers of flesh has begun to weaken and if you insert a cake tester or toothpick into the filet, it should slide in and out with no resistence. The meat is relatively opaque, but still juicy and moist without and chalkiness or fibrousness.
125°F to 140°
At 125°F to 140° you are beginning to enter medium to well-done territory. Flakiness will increase, and a chalky texture will start to develop, though it won’t be extreme. Albumen will start to get expelled from the between the contracting muscle fibers and will begin to coagulate in unattractive white clumps on the exterior of the salmon. In the early stages of this clumping, your salmon is still rescuable (just stop cooking it IMMEDIATELY).
140°F and above
At 140°F and above, your salmon has reached its limit. From here on out, it’s just going to get chalkier, dryer, and more unattractive. This is what salmon that sits in the steam table at the cafeteria looks like, and probably why you didn’t like eating salmon as a kid.
Sous Vide Salmon
Mark Bittman spice-rubbed salmon
Mark Bittman makes pan-seared, spice-rubbed salmon, a recipe from the Minimalist archives. youtube
- salt & pepper
- small amount cloves
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