Striker Chef's Miso Sous Vide 3-Way Platter

Cooking tips 💡

• It's best to remove the salmon skin before cooking, as it can easily burn if seared with the sauce on.
• Slowly submerging the zipper bag in water and using water pressure to remove air makes it easy to seal without a vacuum machine.
• Salmon becomes tough if cooked above 60°C, so maintain a strict 56°C temperature for a moist texture.

Recommended for 🙋

• ⭐Those who want to experience special, tender meat and fish dishes together using a sous vide machine.
• ⭐Those who want to serve a spectacular, perfect home party visual platter at a fine dining level.