Any tips on avoiding albumin bloomin’ on Atlantic salmon? I’m reading through the section in your book but I can’t seem to cook high and then low enough to hit 120 in the core of a 1” steak without it poopin out the sides. Is sous vide or reverse searing the way?
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Dry brine to remove water? Also hi Avi! It’s nice to hear your virtual voice!
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Either way, I think. When I’ve tried it I’ve had trouble not ending up with the fish overseasoned though.
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