Salmon with Crispy Skin
December 27, 2019
Using the Anova Precision Oven, we get precise doneness and temperature control, but with the added benefit of steam. And, because we can monitor the internal temperature with the sensor, there’s no guesswork or calculation necessary based on the thickness of the fish. Then, we crisp the skin in a hot skillet quickly enough that the heat doesn’t have time to encroach on the internal doneness of the fish. It’s the best of all worlds.