Sous Vide Basics: SALMON and SAUCES
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- čas přidán 19. 06. 2024
- If you love salmon and want to cook it the best possible way, this is the perfect video for you. Cooking salmon sous vide insures perfect doneness every time and it is the most consistent way to cook fish. I am also showing you 2 different sauces to go along with it.
Salmon Experiment Lear about Albumin
• Sous Vide SALMON Exper...
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* COLD SALMON SAUCE *
1/2 cup of Greek Yogurt
2 tsp of Dijon Mustard
Zest and Juice of 1/2 of a Lemon
1 Clove of Garlic, minced
1 tsp of Granulated Garlic
2 Tbsp of Chopped Chives
2 Tbsp of Chopped Dill
1/2 of Cucumber, seeded and finely diced or grated
Salt and Black Pepper, to taste
* HOT SALMON SAUCE *
1 Lemon, juiced
1/4 cup heavy cream
2 tbsp cold butter
1 tbsp White Pepper
1 tbsp Parsley
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#Salmon #SousVide #Fish - Zábava
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This is our 3rd Episode of "Basics with Guga" I've already did Steak & Sauces, Pork & Sauces and Now Salmon & Sauces. You can see them all on Basics Playlist czcams.com/play/PLZZVz8U81OzZXo7-D9dAFKS4pwD4zz6o0.html
Now I ask you, what would you like me to cover on the next episode of Basics with Guga? Please comment below. #StaySafe #StayHome #StayHealthy.
I would love to see a video on using sous vide for different vegetables. I love your sous vide mashed potatoes, but haven't seen preparations for many other veggies.
Great video, Guga. I would be interested in how thickness, temperature and cooking time impact the texture and doneness of the meat. Any steak could do, but pork tenderloin could be also exciting.
chicken & sauce ??
Sous Vide Chicken Fettuccine Alfredo
Guga do lamb chops and sauce. We all like lamb chops.
When Guga said hot sauce, I thought he meant like spicy and was so confused after seeing the ingredients haha
Me as well. He probably should have said "warm".
@@coreytohme9861 I think the contrast was clear, i.e., cold sauce vs hot sauce. Though, with enough watchers there's bound to be at least one or two people that misinterpret, at first, what's being said, and that's okay.
Same 🤣
@@PanchoKnivesForever yeah I was just distracted by the DEEEEEEEELICIOUS looking food and didn't hear correctly lol
Same as well ahaha😂😂😂
Love seeing the progression of the production. So easy to follow along if you were brand new to cooking.
No way the best fish is milk fish because the fat in the middle is delicious it is like bone marrow and the flesh is perfect with the fat and some soy sauce and spices in em
I can confirm you are correct. I made this for my first ever sous vide meal tonight with the hot sauce. Incredible. I can’t believe how different it tastes.
I'm VERY new to sous vide and today I made the salmon (131 degrees for 1 hour) & it was delicious!! I 'browned" it on the outdoor grill for about 2m per side - perfect. I made the "hot salmon sauce" (but, added garlic) and it was also delicious!!!! TY! TY!!!
Please do fry oil test for chicken wings. Use beef tallow, coconut oil, and canola oil or any other oils and see which gives wings better taste!!
Uzi fan I see
Brix Orial yessirski
Beef tallow for fried chicken wings?!
What sorcery is this!?
@Vanness Tan no. Tallow and fat are slightly different.
@@lindseyormsbee Lard is pig fat that has been rendered down into a more stable form. Most lard comes from ‘leaf fat’ or back fat. It’s commonly sourced from a pig’s belly or the area around its internal organs. Tallow is beef fat that has been rendered down into a more stable form. Most tallow is made from a cow’s kidney fat or suet.
Thanks Guga for keeping us entertained and helping to take our minds off of all the trouble going on! Love your videos! Stay safe.
This is the first video of yours that I've seen and it's a wonderful intro to Sous Vide cooking. I've been a Sous Vide fan/evangelist for a few years but your the only one I've watched who does such a great job of illustrating the different temperature settings on the item your cooking. Brilliant! And SO helpful. I'm now subscribed and look forward to seeing more of your enthusiastic sessions. Thanks!
I love the way you absolutely LOVE food! It will be hard to find a cook on the CZcams that enjoys food as much as you do.. and it is wonderful!!! Thank you Guga! I love your channels!
Hey Guga, Recently found your channel and so glad I did. You are a great cook, knowledgeable chef, and teacher. I also enjoy how much you enjoy what you are doing. I recently ordered an Anova Sous Vide cooker and cannot wait to get it. Thank you for the great videos.
Guga I just recently discovered your channels and I have to say that I really love your content! It’s interesting, funny and very informative. I’ve learned so much already and it’s giving me inspiration and motivation to try these things on my own. Bless you and your family and friends, stay safe and keep those vids coming ♥️ greeting from The Netherlands
Loved the cold sauce recipe and the recommendation on temperature for the salmon. My family loved it as well. Thank you!!!
It’s legit 12:30am and here I am watching how to cook salmon! So much for trying to stop midnight cravings
Wowwww! That smoke machine I've never seen before so cool! I need it in my life for smoked meat, fish, tandori chicken etc! This channel is for serious foodies!
New drinking game: drink every time Guga says, “with that being said.”😆😆 love ya Guga.
or "cheers everybody"
Jared Miller 😂 🍻
You would get buzzed before he even starts cooking!
“Check it out” would get you pretty rockin especially on Guga food.
This is really interesting. I enjoyed seeing the different cooking options. Also the sauces both look very good.
Thank you so much, salmon is one of our favorites, now we have some new cooking and sauce recipes. Take care Guga.
Hey Guga! Big fan from Honduras and I have tried some tips and plates you’ve cooked and probably the best idea I’ve had. Much love!
Have done cedar planked salmon on the grill with lemon pepper and thin lemon slices. Can't wait to give this one a go in the sous vide. Thanks for another great video. Stay safe everyone.
I like the positivity that you are spreading thru your videos , keep it going ! It's pleasure watching you.
Thanks for fish video. Thanks for the temp comparison; this is something I wrestled with when cooking salmon. I’ll have to try sauces.
Great job. Thanks for sharing the sauces at the end too!
Your production quality just gets better and better every video Guga, we love you and keep up the great videos!
I love your videos. I would like to see foods that most people would never consider for sous vide but work out great. Thanks.
Guga, I just made this Salmon. I torch seared rather than oil. Best salmon I've ever had in my life, my guests were pleased and now expect this level of food every time. Thanks!
-Joaquin
That looks amazing. Thank you for these videos, they are so helpful
So that´s what I call a great presentation! Thanks and keep spreading the good spirit!
Love your channel. Have had a suse vide device in my cabinet for 10 years. Finally broke it out and found your channel and using it with success! So many good recipes.
I follow you from italy buddy, and I litterally can’t stay without one of your video during lunch and dinner, thank you bro
It’s 10:45 pm and my mouth is watering for both of these.. Love your videos!
i love you for still doing your thing in a time like this.
I love this video. I especially loved the sauces!
One of my favorite Salmon recipes tasty and refreshing! Thank you Guga!
OMG ! I just did this with the hot sauce and it was the best Salmon I've ever had in my life ! 🙂 Thank you Guga 🙂👍
Working from home finally paid off. I get to watch a video BEFORE lunch!
Gigs is literally the man , goes so above and beyond to simply our lives when we replicate these cooks . Love you guga thanks for all the hard work !
you dont know how long ive been waiting for that sizzle guga! finally!! also this one is much more enjoyable to watch. cheers
Your taste test is contagious. Makes me drool 🤤. Great video and thank you.
Guga, I’ve just made this with the hot sauce, so simple but so amazing. Thank you.
This is wonderful, Guga. Stay healthy. Looking forward to the three of you being back together.
Love your videos Guga! Keep up the great work
I can´t wait to cook this sous vide stile. Thx Guga!
GUGA, you are making your way up to be my favorite youtuber.. you are going up pretty fast
Capers with the sauce bet that fabulous and mouth watering.
Love your videos guga keep the hard work and keep grinding ❤️
I love how Guga is so passionate about what he does
You seem quite happy and passionate about cooking. Thanks for the video, it was great!
loving your love for food. your reaction to that burst in your mouth.. that's why i watch you. Keep the videos coming. I am a fan.
You are how you described the lemon, "AMAZING! I have made your mushroom sauce with Pork, also the red cabbage salad. My family couldn't stop talking about how DELICIOUS it was. Can't wait to try the salmon and sauce tomorrow night. Your plating with the capers and lemon slices looks so beautiful. I love you! Hugs and kisses.
Espectacular, lo mejor la salsa...
Guga awesome videos, been watching you for the longest time now! I was wondering if you could do the same style video with all the details about how much to vacuum sealer etc everything but with steak! Keep up the amazing work!
Awesome been looking for ideas for my sous vide you lot good stuff to work with
My first time trying sous vide properly was with this salmon recipe and it's really delishious. The salmon just melts in your mouth and with the "hot" sauce it tastes extremely creamy.
I tried this recipe with some cauliflower and mashed potatoes but something did go very wrong that others should keep in mind.
I do have a sous vide circulator (anova nano), but no vacuum machine or vacuum bags because i thought some ziplock bags would do just fine. Even though they were advertised as heavy duty ziplock bags, the edges of the bags ended up losing strength probably due to the heat and breaking while in the water bath, so water got mixed in my potatoes while they were cooking and the cream cheese and butter spilled into the water bath. Somehow as a result of this not all the potatoes got fully cooked through, but that might be because my water bath was just barely big enough for such big bags so circulation might have been impaired.
Cooking the potatoes like this also takes a lot longer than just 2 hours because getting the water heated up to 180F takes a while, a good 30 minutes if you start with hot water and a lot lot longer if you start with cold. Due to this accident with ziplock bags i double bagged the salmon just in case it would happen again, the last thing you want is water mixed in with your fresh expensive salmon.
I was able to fix the potatoes for the most part by mashing them up and adding some cream cheese and butter afterwards, putting it back in a bag and back into the water bath until i had to serve. It wasn't very creamy because obviously most of the cream cheese and butter was lost and there were still some crumbs of hard potato left, but it was edible and still pretty tasty.
Make sure if you're like me and you don't have a vacuum machine you absolutely make sure your ziplock bags are closed properly, I had cooked a 1 inch ribeye steak sous vide earlier but the bag opened a little and a little bit of water got in. It didn't compromise the quality much but it looked kind of grey in the middle and some of the seasoning was washed off. If you're still afraid of that have the opening of the bag above the water stuck under the lid or something. Also, with the lack of a vacuum machine most of your products will float, so just put some weight on it (in my case i was able to use a heavy iron grid thing, but it wasnt heavy enough to squish the produce).
When using ziplock bags you're probably ok with just using 1 if you're not gonna be cooking for very long at high temperatures, like salmon isnt cooked at a very high temperature or for very long either, unlike the potatoes. If you're cooking something at either high temperature or for a long time with ziplock bags, double bag them just in case.
Seeing Guga's videos to drool with his recipes Vs. Seeing Guga's videos for his reaction when he tastes the food
Great channel!
Cant wait til you hit 1M subscribers!! I wanna go to that cookout celebration!! 🙏🏽🙌🏽😆😆
Guga!! You’re becoming more professional with the videos my brother... bravo👍🏽
Awesome video man ! Thanks 🙏
Love the new style of videos
Good call on some salmon, Guga. Thanks! Getting ready to toss on a couple chunks of pork belly for Friday's dinner here while I do a chuck roast in the pressure cooker for tonight and tomorrow. Stay well and I appreciate you even more during these weird times, brother.
I’ve been subscribed to gugas other channel for over a year. Love all of them!!
Hey there guga, i actually just moved to alaska and i've been cooking so much salmon. I got kicked out of my house and moved in with me friend and its been so great.. i mean until the virus lol. But its still beautiful. Thanks for making this video. Keep up the great content!
The only way I cook salmon is sous vide but I’ve never seared it afterwards for fear of overcooking it. You’ve convinced me to try it next time.
'Squish your fish' is my new catchphrase. Thank you Guga.
Love your channel so much
Have you heard of a technique of using two temperatures to cook some fish? There's an initial high temp period and then into the lowered temp bath.
Looks amazing!
You're the best, Guga!
"Im going to put a little bit of avocado oil" proceeds to use half bottle and say don't be stingy with oil lol
Amazing Guga. You are the best. I start recording my work because of you. Thank you
You have right. Both of you are extraordinary. Have a good day
@@MM-zf2tp thank you so much, but it's a long way between me and Guga. Peace ✌🏼
Saw the burrito video, subscribed right away
@@munirfernandez7555 thanks a lot. I really appreciate. Have a great day 🙏🏼
Guga’s teachings and recipes are the cure for corona
YES. Avocado oil is awesome!
Awesome work
Looks amazing
Me, after testing different techniques (specially steam and sous vide) the best for me is 50ºC and only 30mins direct from the refrigerator (if it’s frozen, unfrozen slowly one day at the refrigerator). Looks better color and texture than 1h from Guga’s test. But I love his tests. Cheers everybody from Spain guys!
Me gustó este tipo de video más detallado y largo
That salmon looks amazing.
Oh yes man.. Thanks for the tips guga
Looks Delicious!!!
5:40 "in case anybody has some type of immune system that needs to be pasteurized" :)) Guga, you're funny man!!! Gotta pasteurize that immune system! :))
How I love Salmon! Thanks
Love your videos. Have learned alot. Was wondering if you have your recommended time and temps for the different thickness of beef, pork and salmon. I like my meats medium rare and get confused with time and temps. Thanks
The soundbites from the sauce making portion will live forever
Like Bob Ross used to say: Just a little bit of... (salt and pepper)
I just started digging into sous vide. Helpful videos, thanks
Next time the wife and cook salmon, definitely have to try the sauce. Thanks again guga.
Perfect to perfection
-Guga2020
The only cooking food video I watch is sous and bringing the barbish video that's all you both are great!!
I think I'd like the second temperature if I'm going to be searing it because a minute of searing on each side is going to cook it even more. I don't enjoy dry salmon. Yours looks really good though and I'm glad I found a great video for sous vide salmon! Can I cook tuna steaks the same way?
Quite honestly the pattern the salmon takes on looks cool
You make me hungry everytime i watch your videos! lol
I’ve seen other things where he’s been inspired by binging with babish :)
Mi 2
Grilling with Gugish
@@tuanthanhnguyen7409 lol
More like babish was inspired by Guga.
@@lechatbotte. How isn't Babish older?
I was currently watching the Guga foods channel... The Australian wagyu m9 priceless steaks.... Haha... I'm still waiting for the dry aged ever since the mb9 came out that beats the a5
The smoke gun is pretty awesome
Guga!! I’ve already watched the steak, pork, and now this video of the Basics series. Can you do one for chicken next?? I’ve been experimenting with chicken thigh using you temp and times from previous videos, but more pointers would be greatly appreciated!
I like this videos better than the usual.
From vietnam with love ❤
Parabéns pelo trabalho guga assisto sempre seus videos durante minhas refeições,tenho uma dúvida vc trabalha como chef de cozinha ai nos EUA?
Guga, I hope you are staying safe!! Could you do a lamb sous vide basics please!!
“Perfect to perfection”
~Guga 2020
Wow, super, thnxq👍👍
I live up here in Alaska! Nice episode GUGA
Guga, you are a very good cook and a very nice personality❤️😊
YOu're such a sweet chief! Fantastic teacher, thank you.