Everybody loves salmon. It’s just about the most delicious way to load up on your daily dose of protein and omega 3 fatty acids. And with sous vide cooking, you get to experience salmon at a whole other level.
When it comes to seafood and fish, there’s probably no other cooking method that can compare to sous vide cooking. You get the most amazing tender bite whilst still retaining that flaky texture. And best of all, you retain way more of the nutrients than with conventional cooking methods. Once you sous vide salmon, you’ll never want to eat dry, tasteless fish again!
To understand what’s so great about sous vide cooking, we have to break it down into the specific benefits that each of the two steps of sous vide cooking offers; vacuum packing and water bath immersion cooking.
In the first post, we discussed the benefits of the first step of sous vide cooking, which is vacuum packing. Here in Part 2, we’ll examine the benefits of the second step of sous vide cooking, water bath immersion cooking.
In this post, we’ll delve into the benefits of the first step of sous vide cooking, which is vacuum packing.