Ukupheka kwe-Sous vide kuyiguqule indlela esipheka ngayo ukutya, ukubonelela ngenqanaba lokuchaneka kunye nokuhambelana okuhlala kunqongophala ngeendlela zesintu. Esinye sezithako ezithandwa kakhulu eziphekwe ngokusebenzisa le ndlela yisalmon. Ukupheka kwe-Sous vide kuya kukuvumela ukuba ufumane i-salmon egqibeleleyo rhoqo, kodwa isitshixo sempumelelo kukuqonda indlela yokupheka i-salmon sous vide.

Xa upheka i-salmon sous vide, amaxesha okupheka aya kuhluka ngokuxhomekeke kubukhulu be-fillet kunye nomnikelo ofunwayo. Ngokuqhelekileyo, i-salmon fillet emalunga ne-intshi e-1 ubukhulu kufuneka iphekwe kwi-125 ° F (51.6 ° C) malunga nemizuzu engama-45 ukuya kwi-1 yeyure ngokunqabileyo okuphakathi. Ukuba ukhetha ukuba i-salmon yakho yenziwe kakuhle, yongeza iqondo lobushushu liye kwi-140 ° F (60 ° C) kwaye upheke ixesha elifanayo.

Enye yeenzuzo zokupheka kwe-sous vide kukuguquguquka. Nangona iindlela zokupheka zendabuko zingabangela i-salmon eyomileyo, engenakunqwenelekayo xa iphelile, ukupheka kwe-sous vide kuvumela i-salmon ukuba igcinwe kwiqondo lokushisa elithile ixesha elide ngaphandle kokuchaphazela ukuthungwa kwayo okanye ukunambitheka. Oku kuthetha ukuba unokuseta umatshini wakho we-sous vide kwaye uhambe malunga nosuku lwakho usazi ukuba i-salmon yakho iya kuba ilungile xa uyifuna.

Kwabo bafuna ukufaka i-salmon ngencasa engakumbi, cinga ukongeza imifuno, izilayi ze-citrus, okanye ioyile encinci ye-olive kwisingxobo esitywiniweyo ngaphambi kokupheka. Oku kuya kuqinisa incasa kwaye uthathe isitya sakho sise kwiindawo eziphakamileyo.

Lilonke, i-sous vide yindlela efanelekileyo yokupheka i-salmon, inika indlela yobudenge yokufezekisa ukuthungwa okugqibeleleyo kunye nencasa. Logama ulandela amaxesha okupheka acetyiswayo kunye namaqondo obushushu, ungonwabela ukutya okumnandi, okukumgangatho wokutyela ekhaya. Ngoko, kwixesha elizayo xa ubuza, "Kuthatha ixesha elingakanani kwi-salmon ye-sous vide?", khumbula ukuba nge-sous vide, impendulo ayizi kuphela kukhetho, kodwa nokuchaneka.