larbosmeatymorselsandmusings blogspot.com

Larbos Meaty Morsels and Musings

Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didnt taste any improvement in the flavor, so Im not planning to repeat this one. By the time I left, the platter had been licked and I do mean licked! This should be the best bacon ever full of flavor, meltingly tender, and still juicy.
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Larbos Meaty Morsels and Musings

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Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didnt taste any improvement in the flavor, so Im not planning to repeat this one. By the time I left, the platter had been licked and I do mean licked! This should be the best bacon ever full of flavor, meltingly tender, and still juicy.

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This web page larbosmeatymorselsandmusings.blogspot.com states the following, "Sunday, June 20, 2010." We saw that the webpage said " I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate." It also said " Imagine eggs just barely set. Not a winner for my family in the texture department, and I didnt taste any improvement in the flavor, so Im not planning to repeat this one. By the time I left, the platter had been licked and I do mean licked! This should be the best bacon ever full of flavor, meltingly tender, and still juicy."

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