Pro-Chef yield
Sous-Vide Salmon Precision Calculator
Yield loss target of 8% — perfect translucent flesh for omakase service.
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Sous-Vide Salmon Precision Calculator?
For Salmon fillet at 50°C and 28 mm thickness, estimated yield loss is 8%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 28 mm thickness takes about 14.9 minutes to reach core. For Salmon fillet, no extra pasteurization time is added — 50°C is chosen for texture, not food-safety pasteurization, giving a total cook time of 15 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Xanthan gum at 0.5% of base liquid weight — for 500 g of liquid that's 2.5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.