THE BORE
General => The Superdeep Borehole => Topic started by: bud on April 08, 2009, 03:58:55 PM
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i put a salmon filet in tin foil in the oven
it's supposed to steam there for ±15 minutes
how do i know it's done? colour, texture, something???
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pop it out when its pink like a pussyTM
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Years of passive Food Network consumption is compelling me to post that you test it with a fork and sees if it flakes and breaks apart easily. I've never cooked any fish before though.
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alright thanks
the recipe said to double up on the tin foil and after 15 minutes the fish wasn't even really warm wtf. so i took it out and put in just one layer of tin foil.
this is the first time i'm doing this. i'm failing :'(
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You might want to invest in a meat thermometer. Most foods are considered "done" when they reach a particular internal temperature.
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Kinda hard to use a thermometer for fish-again, using a fork and flaking it is the best way to go.
That being said, if you are cooking basically anything else and want good accuracy, a meat thermometer is a must.
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Kinda hard to use a thermometer for fish-again, using a fork and flaking it is the best way to go.
That being said, if you are cooking basically anything else and want good accuracy, a meat thermometer is a must.
USDA recommended internal temperature - 25 degrees C = :drool
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thanks for the tips! the salmon came out pretty well. :8
i put too much pesto on it, though and i don't even really like it. i should've gone with mayonaise.
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Kinda hard to use a thermometer for fish-again, using a fork and flaking it is the best way to go.
That being said, if you are cooking basically anything else and want good accuracy, a meat thermometer is a must.
USDA recommended internal temperature - 25 degrees C = :drool
Yeah no kidding, that's pretty much exactly what I do too. :lol
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thanks for the tips! the salmon came out pretty well. :8
i put too much pesto on it, though and i don't even really like it. i should've gone with mayonaise.
Mayo...eeeewww
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I always do my fish en papillote with really thinly sliced root vegetables and some white wine. It's super yummy. Pesto sorta seems like overkill for that preparation and would probably be better just baked straight up.
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:bow Cohen :bow2
One day I will move into your home and never leave.
I've been eating a ton of salmon recently (mostly for the fish oil but also 'cause i love it). I usually do it meuniere-style - dust in flour & herbs, fry in butter (pouring the melted butter over the top as the underside fries). Very easy to see when it's done. Then I make a sauce out of the juices, white wine and some cream. And some more butter. Did I mention I was doing this for the health benefits?
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Beatiful frenching there, Cohen. Did you that or were they frenched by your butcher? Great technique regardless.
If I'm pan roasting I love to baste with with butter, thyme and garlic. This works with chicken or meat and is done near the end of cooking. You add a dab of butter, a garlic clove with skin, and some sprigs of thyme, let the butter melt and incorporate the flavor of garlic and thyme, and then you baste the protein item with butter using a dinner spoon. This is what makes restaurant food taste so much better. This technique works well for all pan roasted or sauteed proteins. It's fantastic with shrimp and you can vary the herbs and aromatics for different cultural accents.
Thai-Kaffir Lime Leaves, Lemongrass, butter.
Italian-Oregano, Garlic, butter, EVOO--only at the end.
French-Tarragon, Butter, Dijon Mustard--leaves you with a nice sauce.
Not the healthiest thing in the world, but hey, you only life once.
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here's the meuniere, pretty much as Rman describes. Except I had no fresh herbs :(
(http://i44.tinypic.com/391e9.jpg)
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Rman: 'chicken OR meat'? whut ;)
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Rman: 'chicken OR meat'? whut ;)
I edited it And mentioned this works with all proteins for the most part.
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I'm really taking a liking to cooking fish. Granted that I don't typically go with complicated types, but it's generally quite easy. There's a pretty wide margin of error, and very clear lines between undercooked and overcooked. Now if I could only be back home and cook with fish pulled straight from clean mountain streams instead of this farm raised stuff we get here.
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I'm really taking a liking to cooking fish. Granted that I don't typically go with complicated types, but it's generally quite easy. There's a pretty wide margin of error, and very clear lines between undercooked and overcooked. Now if I could only be back home and cook with fish pulled straight from clean mountain streams instead of this farm raised stuff we get here.
Freshly caught fish :drool
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Rman: 'chicken OR meat'? whut ;)
I edited it And mentioned this works with all proteins for the most part.
you're putting up the TaunTaun signal I see!
gotta try the lime leaf thing. sounds great :drool
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Frenched by my butcher, and fried in a parmesan batter. I chose the wrong wine however :'(
Sounds delicious. Reggiano <3
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Hey Cohen (or other fish experts), do you have any ideas on a good side dish for oven baked trout? I want to keep the actual fish simple, but I need something interesting to go with it.
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Sauteed swiss chard with garlic and olive oil.
Baked vegetables--leeks, creminis, peppers.
A simple mash or puree of parsnips.