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Recently America's Test Kitchen conducted a survey of salmon consumers in which they found that the prefered cooking temperature of wild salmon was 120 degrees F and of farmed salmon was 125 degrees F. I sous vide my farmed salmon at the ATK recommended temp for 40 minutes after which I allow it to rest for ten or 15 minutes. The results are remarkable: ...


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Different Terminology. Sous vide literally means 'under vacuum' and is a subset of low temperature cooking and it's the precise holding of the meat at a given low temperature for a prolonged time that really defines the technique and a waterbath is an effective way of storing and regulating a stable temp. In order for it to work well you put your meat in a ...


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I'm afraid you have gotten something wrong. Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale. Pressure cooking allows you to increase the boiling point of water, thus reducing the cooking time. (Bad idea for a tender steak, btw., as soon as you exceed a certain temperature, the proteins in the meat ...


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I cook chicken thighs sous vide at 65°C for 90-120 minutes and they come out entirely suitable to my taste. I could probably go a little cooler, actually. I don't think you want to go super long because the meat becomes very mushy and unpleasant when you overcook it - remember, this kind of cookery doesn't overcook with temperature but with time, although ...


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Dark meat should be cooked to at least 165°F to break down the connective tissues. I usually shoot for 170°F. White meat is marvelous at a considerably lower temperature as already mentioned. That is why cooking them separately is highly recommended. Finish off your meat under the broiler or on a grill to give it a better flavor, but use a high heat and a ...


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A minimum of 4 hours isn't necessary. Pork chops don't have that much fat on them, don't have much tough tissue, and since their tenderness is on the same sort of level as decent steaks, I would cook them for a short time sous vide, not a long time. As you hopefully already know about sous vide: The duration of cooking isn't just "until it's safe to eat," ...



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