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Pollyanna posted:I tried to make salmon meuniere again and completely hosed it up Salmon tip: fold the thin part back against itself until you have a relatively even thickness throughout, then tie it there with some butcher's twice. This will contribute to more even cooking and none of that chalky dry trash. Or, do what the previous poster said and get yourself a sous vide cooker and never have to worry about it again. As far as the butter sauce, sounds like it wasn't emulsified. Get thee a stick blender and go to town with it.
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Aug 10, 2017 14:03
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The salmon was thick in some places and thin in others, so by the time the thick part was fully cooked the rest was chalky and dry. The butter sauce ended up being thin and watery, and I still haven't figured out how much I should make at a time, so I basically poured it all onto a plate and it was like a soup.
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I made a shrimpaletta last night, it ended up really good! Sauteed shrimp, muffaletta olive mix, tomatoes, lettuce, some parmesan, and a bit of hot sauce. The bread was too thick but it was my first time baking bread so I'm actually really happy with how well it turned out. 
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Aug 10, 2017 15:44
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chicken souvlaki and Greek salad from the serious eats recipe
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Aug 10, 2017 16:07
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So the only reason people are trying to make salmon meuniere is Breath of the Wild, right? Salmon seems like a really bad choice of fish to pan-fry. Sole and skate are the classic fish to use for a reason -- uniform thickness and texture, less-dense meat. Hell, use tilapia or catfish.
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Aug 10, 2017 18:07
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poop dood posted:So the only reason people are trying to make salmon meuniere is Breath of the Wild, right? Salmon seems like a really bad choice of fish to pan-fry. Sole and skate are the classic fish to use for a reason -- uniform thickness and texture, less-dense meat. Hell, use tilapia or catfish. Depends on how you like your salmon I guess. I always pan fry quickly in a ripping hot pan and let it cook through on the plate, but you need to use smaller fillets for it to work effectively.
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Aug 10, 2017 19:41
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Breath of the Wild, yeah, and it's what the recipe uses (I found a video that makes it and it looked easy enough). I've had mediocre experiences pan frying a filet of salmon, the steak cut or a cross section of the fillet is easier IME. Maybe it's a Japanese thing. Some of those other fish (like tilapia) would be a much better idea. The video in question: https://youtu.be/LtioJ6hMyQo
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Aug 10, 2017 19:42
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large hands posted:chicken souvlaki and Greek salad from the serious eats recipe Where the pita at
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Aug 10, 2017 19:50
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poop dood posted:So the only reason people are trying to make salmon meuniere is Breath of the Wild, right? Salmon seems like a really bad choice of fish to pan-fry. Sole and skate are the classic fish to use for a reason -- uniform thickness and texture, less-dense meat. Hell, use tilapia or catfish.  If the thickness is way out of whack, you can score the thick section of the fillet on the skin side to allow more heat to penetrate the flesh while frying. Also allows you to add seasoning and herbs and makes the skin look visually more interesting once it's crisped up. Alternatively, using salmon steaks instead of fillets eliminates the issue altogether. Pollyanna posted:Breath of the Wild, yeah, and it's what the recipe uses (I found a video that makes it and it looked easy enough). I've had mediocre experiences pan frying a filet of salmon, the steak cut or a cross section of the fillet is easier IME. Maybe it's a Japanese thing. Some of those other fish (like tilapia) would be a much better idea.
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Aug 10, 2017 20:08
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I absolutely suck at mounting a sauce with butter. Works for me like 20% of the time.
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Aug 10, 2017 20:11
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Flash Gordon Ramsay posted:I absolutely suck at mounting a sauce with butter. Works for me like 20% of the time. Try changing the file system.
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Aug 10, 2017 20:15
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I figured it was a matter of proportions (too little butter) so I tried to reduce the sauce after I had already mounted the butter. It broke 
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Aug 10, 2017 20:20
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If your pan sauce breaks you can usually bring it back with a splash of water or other liquid and stirring in a bit more butter.
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Aug 10, 2017 20:52
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Theophany posted:Try changing the file system. Isn't butter naturally FAT32? 
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Aug 10, 2017 20:54
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Also, yeah pan-fried salmon is super common. It's even one of Gordon Ramsay's signature dishes and I would not call most of his food adventurous at all. Also, most of the time I've seen meuniere it's not an emulsified sauce. You just stir lemon juice and parsley into freshly browned butter, let the foaming calm down and baste the fish with it. I would call the sauce in that video a beurre blanc.
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Aug 10, 2017 21:02
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cigaw posted:Isn't butter naturally FAT32? 
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Aug 10, 2017 21:18
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Taima posted:Where the pita at warming up in the oven 😁
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Aug 11, 2017 00:47
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cigaw posted:Isn't butter naturally FAT32? 
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Aug 11, 2017 04:08
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Butter's still better than the New Trans Fat Shortenings.
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Aug 11, 2017 11:29
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His Divine Shadow posted:Butter's still better than the New Trans Fat Shortenings. 
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Aug 11, 2017 17:13
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Nice jokes nerds.
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Aug 11, 2017 17:41
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large hands posted:warming up in the oven 😁  Nice work. Greek food is just fun to make in general.
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Aug 11, 2017 19:16
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miso ramen with pork belly
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Aug 14, 2017 05:22
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large hands posted:miso ramen with pork belly drat. Looks great.
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Aug 14, 2017 14:03
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Did you use a pressure cooker? It saves sooo much time.
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Aug 14, 2017 17:11
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Taima posted:Did you use a pressure cooker? It saves sooo much time. this was the first time i made Japanese style chashu so i just followed the recipe on serious eats, braised at 275 for 4 hours in a pot with the lid ajar. how do you make it in the pressure cooker?
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Aug 14, 2017 17:46
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large hands posted:this was the first time i made Japanese style chashu so i just followed the recipe on serious eats, braised at 275 for 4 hours in a pot with the lid ajar. how do you make it in the pressure cooker? Literally exactly the same way you made it, but instead of braising it for 4 hours, you combine the ingredients in the pressure cooker, bring to a boil, add the pork belly, put the lid on, and cook for, I dunno, 35-40 minutes? Here's a very similar recipe specifically for the pressure cooker and she cooks it for a half hour.
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Aug 14, 2017 20:02
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Regardless, it looks beautiful Hands.
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Aug 15, 2017 16:59
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I decided to make something not bland out of those colossal chicken breast fillets you get from the grocery store. I butterflied a cut, then pounded it out like a parmigiana. Coated it in a chipotle seasoning mix and sautéed in butter. That one piece of chicken took up an entire cast iron skillet.
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Aug 16, 2017 01:42
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A few of the things I've recently made that I've been pleased with. Definitely trying to work on my plating (it needs work) and photography. Pork tenderloin, carrot puree, red cabbage salad, pickled mustard seed  Strip steak, parmesean potatoes, bourbon thyme gastrique  Mac & cheese, smoked pork, pickled jalepenos  Pressure cooked broccoli & gruyere soup from MCaH 
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Aug 16, 2017 03:39
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That's good plating (though the mac and cheese seems a little over portioned), I would just say try taking photos from an angle. Experiment with the directions you take pictures from.
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Aug 16, 2017 03:43
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Gonna need that broccoli soup recipe. Can't believe I didn't think of pressure cooking the poo poo out of broccoli to make soup. Edit: Oh, right - do I need a stick blender or something for it? Pollyanna fucked around with this message at 03:49 on Aug 16, 2017 |
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Aug 16, 2017 03:46
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Hurt Whitey Maybe posted:That's good plating (though the mac and cheese seems a little over portioned), I would just say try taking photos from an angle. Experiment with the directions you take pictures from. Thanks. The mac & cheese is on a small plate, so it makes it look huge. I was also drunk & hungry after waiting 12 hours for the pork to cook, so it's very possibly too much. As for the angles, yeah, I feel you. I need to work on that bit. Pollyanna posted:Gonna need that broccoli soup recipe. Can't believe I didn't think of pressure cooking the poo poo out of broccoli to make soup. It's from Modernist Cuisine at Home, but the gist is: Broccoli florets - 500g Butter - 113g Gruyere, grated - 40g Chicken stock as needed water - 30g salt - 5g baking soda - 2.5g - melt butter in pressure cooker - add broccoli, water, salt, & baking soda to pressure cooker, cook at high pressure for 20 mins - add cheese & blend to smooth puree & (ideally) pass through a fine sieve in to a pot & heat - add chicken stock to reach desired consistency - season, garnish with fried broccoli florets, toasted hazelnuts & thyme leaves edit: A stick blender would work, though wouldn't give quite as nice of a texture. I think a high powered blender (like Vitamix) is ideal, but a run of the mill blender should still work though. dolicf fucked around with this message at 04:00 on Aug 16, 2017 |
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Aug 16, 2017 03:56
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I cannot fathom why you need to pressure cook broccoli florets.
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Aug 16, 2017 15:26
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It has been awhile since I made fresh pasta... Agnolotti filled with braised short ribs, ricotta and pecorino finished with a butter and sage sauce with some more pecorino.   
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Aug 16, 2017 19:44
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Random Hero posted:It has been awhile since I made fresh pasta... Agnolotti filled with braised short ribs, ricotta and pecorino finished with a butter and sage sauce with some more pecorino. 
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Aug 16, 2017 20:29
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 I don't speak Chinese but I have been told this is called 熊掌豆腐, aka bear's paw tofu.
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Aug 16, 2017 21:13
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Random Hero posted:It has been awhile since I made fresh pasta... Agnolotti filled with braised short ribs, ricotta and pecorino finished with a butter and sage sauce with some more pecorino.  did you follow a recipe?
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Aug 16, 2017 21:50
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Submarine Sandpaper posted:I cannot fathom why you need to pressure cook broccoli florets. Knowing that it’s from the modernist guys, there’s sure to be a sciency explanation. Maybe having to do with cooking it fully without releasing the volatile sulfur compounds and making it smell like farts. Or maybe being able to cook it fully and keep it green. But there’s surely a reason.
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Aug 16, 2017 23:37
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Flash Gordon Ramsay posted:Knowing that it’s from the modernist guys, there’s sure to be a sciency explanation. Maybe having to do with cooking it fully without releasing the volatile sulfur compounds and making it smell like farts. Or maybe being able to cook it fully and keep it green. But there’s surely a reason. i know for tomato sauce i read that the higher temperature in the pressure cooker can get you some maillard reaction flavours that won't happen at stovetop temperatures. i guess you could roast the broccoli but then you'd lose most of the moisture.
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Aug 17, 2017 00:12
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large hands posted:i know for tomato sauce i read that the higher temperature in the pressure cooker can get you some maillard reaction flavours that won't happen at stovetop temperatures. i guess you could roast the broccoli but then you'd lose most of the moisture. That's exactly correct according to the book. Pressure cookers get to 245-250F, so you can get much more caramelization without losing the water.
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Aug 17, 2017 00:29
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