Author Topic: how do i know when salmon is done (i'm steaming it)? (Read 1247 times)

bud · « **on:** April 08, 2009, 03:58:55 PM »

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???

drew · « **Reply #1 on:** April 08, 2009, 04:01:52 PM »

pop it out when its pink like a pussy^TM

BlueTsunami · « **Reply #2 on:** April 08, 2009, 04:18:49 PM »

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.

bud · « **Reply #3 on:** April 08, 2009, 04:22:27 PM »

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 :'(

border · « **Reply #4 on:** April 08, 2009, 04:32:34 PM »

You might want to invest in a meat thermometer. Most foods are considered "done" when they reach a particular internal temperature.

Fragamemnon · « **Reply #5 on:** April 08, 2009, 04:34:32 PM »

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.

Howard Alan Treesong · « **Reply #6 on:** April 08, 2009, 04:37:15 PM »

Quote from: Fragamemnon on April 08, 2009, 04:34:32 PM

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 =

bud · « **Reply #7 on:** April 08, 2009, 04:37:53 PM »

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.

Fragamemnon · « **Reply #8 on:** April 08, 2009, 05:03:58 PM »

Quote from: Synthesizer Patel on April 08, 2009, 04:37:15 PM

Quote from: Fragamemnon on April 08, 2009, 04:34:32 PM
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 =

Yeah no kidding, that's pretty much exactly what I do too.

Veidt · « **Reply #9 on:** April 08, 2009, 05:07:26 PM »

Quote from: bud on April 08, 2009, 04:37:53 PM

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

Fragamemnon · « **Reply #10 on:** April 08, 2009, 05:08:57 PM »

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.

Cormacaroni · « **Reply #11 on:** April 08, 2009, 10:36:00 PM »

Cohen

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?

Rman · « **Reply #12 on:** April 08, 2009, 10:50:31 PM »

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.

Cormacaroni · « **Reply #13 on:** April 08, 2009, 10:58:29 PM »

here's the meuniere, pretty much as Rman describes. Except I had no fresh herbs

Cormacaroni · « **Reply #14 on:** April 08, 2009, 11:00:05 PM »

Rman: 'chicken OR meat'? whut

Rman · « **Reply #15 on:** April 08, 2009, 11:01:14 PM »

Quote from: Cormacaroni on April 08, 2009, 11:00:05 PM

Rman: 'chicken OR meat'? whut

I edited it And mentioned this works with all proteins for the most part.

duckman2000 · « **Reply #16 on:** April 08, 2009, 11:10:16 PM »

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.

Rman · « **Reply #17 on:** April 08, 2009, 11:12:01 PM »

Quote from: duckman2000 on April 08, 2009, 11:10:16 PM

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

Cormacaroni · « **Reply #18 on:** April 08, 2009, 11:44:14 PM »

Quote from: Rman on April 08, 2009, 11:01:14 PM

Quote from: Cormacaroni on April 08, 2009, 11:00:05 PM
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

Rman · « **Reply #19 on:** April 09, 2009, 01:02:43 AM »

Quote from: Genghis Cohen on April 09, 2009, 01:00:49 AM

Frenched by my butcher, and fried in a parmesan batter. I chose the wrong wine however :'(

Sounds delicious. Reggiano <3

duckman2000 · « **Reply #20 on:** April 09, 2009, 02:25:48 AM »

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.

Rman · « **Reply #21 on:** April 09, 2009, 03:09:39 AM »

Sauteed swiss chard with garlic and olive oil.

Baked vegetables--leeks, creminis, peppers.

A simple mash or puree of parsnips.

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Author Topic: how do i know when salmon is done (i'm steaming it)? (Read 1247 times)