Salmon Sous Vide
Sous Vide cooked salmon.
The brine was 50/50 salt&sugar, Rinse off the salmon with water after brining is done.
The salmon was coldsmoked for just about 1,5 hours.
Sous Vide cooked at 55C/131F for one hour.
#EltonsBBQ #SousVidesalmon #cucumbersalad
Cucumbersalad
1 English cucumber (sliced)
4 tbs water
2 tbs white vinegar (7%) or white wine vinegar
1ts salt
1 tbs sugar
White ground pepper to taste
In a bowl, mix all liquids and salt-sugar and pepper and whisk until dissolved.
Add the sliced cucumber and mix well
Set it aside in the fridge for some while to let the flavors to develop.