No Products in the Cart
Check out this recipe in action over at our Tuxton Home x Bone Kettle Sous Vide Class Event Recap!
Combine all ingredients together. Brine the salmon 24 hours prior (optional). Remove from brine and pat dry.
Place salmon in vauum sealed bag or ziplock bag with 40 grams of extra virgin olive oil
Prepare your Tuxton Home Sous Vide Pot by filling it with water and inserting your sous vide device (we love this one by Strata Home by Monoprice - it fits perfectly creating that much needed seal!). Set sous vide to 41C (106F). Once the water is heated (twice as fast with our specially designed sous vide pot than with an open pot!), place the sealed salmon bag into the water and cook for 25-27 minutes depending on thickness and rawness preference - since we are using sashimi grade salmon, don't be afraid to go a little raw!
Clean asparagus and remove steps (1-1.5inch from the bottoms). Place asparagus in bag with 1 tbsp unsalted butter, 1 slice fresh ginger, salt and pepper.
Crank up your sous vide to 82C (180F). Drop the asparagus in for 10 minutes to fully cook through, but retain that perfectly crispy and green texture!
Combine all soy foam ingredients together in a clean, deep bowl. To prevent splatter, place the bowl in your (empty!) sous vide pot and insert the immersion blender through the lid portal. Blend the liquid until it starts to foam up. Skim the top of the foam to garnish.