{"id":1082,"date":"2008-04-20T17:46:56","date_gmt":"2008-04-20T17:46:56","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=1082"},"modified":"2008-04-20T17:46:56","modified_gmt":"2008-04-20T17:46:56","slug":"salmon_sous_vide","status":"publish","type":"post","link":"http:\/\/www.hamzy.net\/blog2\/?p=1082","title":{"rendered":"Salmon Sous Vide"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I5566.jpg\" alt=\"Salmon Sous Vide before\"><\/img>\n<\/div>\n<p>\nNext up with the sous vide experience was cooking Salmon.  I bought a half of a pound of Atlantic Salmon and brined it in a 10% salt water solution for ten minutes (to help prevent the albumen from leaching out during the cooking).  After patting the salmon dry, I then cut the it in half.  I salted and peppered the fillets, poured a little bit of olive oil on them, and also put some garlic power on them.  In one bag, I placed some tarragon.  In the other, nothing else was added.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I5572.jpg\" alt=\"Salmon Sous Vide after\"><\/img>\n<\/div>\n<p>\nI cooked the fillet in 116 degree Fahrenheit water for an hour.  When I removed the fish from the bag, I patted the top dry with some paper towels and then used a culinary blow torch to brown the top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Next up with the sous vide experience was cooking Salmon. I bought a half of a pound of Atlantic Salmon and brined it in a 10% salt water solution for ten minutes (to help prevent the albumen from leaching out during the cooking). After patting the salmon dry, I then cut the it in half. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1082","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1082"}],"version-history":[{"count":0,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1082\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1082"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}