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mystes posted:If you're talking about sous vide salmon, I think the albumin only comes out if it's overcooked so perhaps cooking it sous vide process prevents that anyway? Definitely had it appear with SV at, I want to say, 119? But maybe it was after a sear. It's been like 8 years since I've tried. I didn't mind SV salmon but got a lot of "this is baby food" Submarine Sandpaper fucked around with this message at 15:07 on Feb 9, 2024 |
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Feb 9, 2024 15:04
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I've SV'd fish before but never salmon. It's great with denser white fish like halibut. I got easy, delicious results from putting a pat of butter, a smashed clove of garlic and a bay leaf in with each filet. SV'ing fish in fat of some kind is so good.
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Feb 10, 2024 00:23
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Does anyone have suggestions for a good fish stew?
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Feb 17, 2024 21:30
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Lawman 0 posted:Does anyone have suggestions for a good fish stew? https://www.delish.com/cooking/recipe-ideas/a27009310/creamy-coconut-lime-salmon-recipe/ https://www.allrecipes.com/recipe/257179/chef-johns-brazilian-fish-stew/
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Feb 19, 2024 02:40
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Lawman 0 posted:Does anyone have suggestions for a good fish stew? Assuming some sort of white fish like cod or haddock, a basic chowder is always good. I quite often make a weeknight dinner around something like this highly imprecise recipe: ingredients (quantities approximate, this is a whatever-feels-right kinda recipe): - 2 slices of bacon, finely chopped, or equivalent amount of diced pancetta - 2 tbsp flour - 1/2 large white onion, finely diced - 1-2 ribs celery, sliced - 2 carrots, peeled and sliced in thin rounds - 1/2 cup white wine - 1-1.5 lbs or so of potatoes, peeled and diced - 1.5L / 6 cups chicken or vegetable stock - 340ml / 12oz can of corn kernels, drained - 1/2 - 1lb or so of white fish fillets (cod / haddock / tilapia / whatever) - 1 cup cream (or milk) - fresh parsley Start with some cubed pancetta or chopped bacon in the bottom of a pot. Or just use butter. Cook til the fat has rendered out or the butter is melted. Add finely chopped onions, celery, and carrots, and saute until onions are translucent Stir in a few spoonfuls of flour to thicken it up and make a bit of a roux around your onions. If you need more fat add butter or olive oil. Optionally, deglaze with 1/2 cup white wine at this point and let it cook down. Add diced potatoes (or mini potatoes halved) Add chicken or vegetable stock, just enough to cover the potatoes. Cook on medium heat until the potatoes are soft Blend a bit with an immersion blender, or take half the soup out and run it through a regular blender before mixing it back in. Blending some of the potato helps give the soup a nice texture but I like still having some big chunks of potato left in there. Add fish, in bite-sized pieces, and corn. Add salt and pepper to taste. Optionally throw in some finely chopped parsley or other fresh herb(s). Tarragon is nice with fish. Keep burbling away until the fish is well-cooked. Reduce heat, stir in a cup of cream, or just milk if you don't want it quite as rich. Cooke for another 5 mins or so on medium-low. Taste and add more salt or pepper if needed Garnish with more parsley, and/or chopped green onions, and a sprinkle of Old Bay spice on each bowl. I've done basically the same recipe with canned clams instead of fish, or with both.
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Feb 19, 2024 06:31
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I've got 1.5 lbs of skinless, boneless chicken thighs that I'd like to use up in some sort of budget Indian-inspired dish. Biryani would be tempting, but the recipes I've come across are all pretty involved and require lots of one-off ingredients. So, some sort of inauthentic recipe? Any suggestions for Indian-adjacent preparations would be great.
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Feb 20, 2024 19:57
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I love the poo poo out of some tikka masala, I often do chicken thighs in a slow cooker all day, then just shred (or chunk) and toss over rice when ready to eat.
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Feb 20, 2024 20:10
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Cyril Sneer posted:I've got 1.5 lbs of skinless, boneless chicken thighs that I'd like to use up in some sort of budget Indian-inspired dish. Biryani would be tempting, but the recipes I've come across are all pretty involved and require lots of one-off ingredients. So, some sort of inauthentic recipe? Any suggestions for Indian-adjacent preparations would be great. https://www.food.com/recipe/chicken-in-a-red-sweet-pepper-sauce-211021 The only unusual ingredient is blanched almonds. Or one of my favourites is chicken in red lentils: https://mission-food.com/murghi-aur-masoor-dal-bombay-style/ Or just google “Madhur Jaffrey chicken recipe” and you can’t go wrong. Her Indian cookbooks were the gold standard for decades. Really though, Indian cooking does not have to be complicated https://www.youtube.com/watch?v=U4zVQxPJmnY
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Feb 20, 2024 20:36
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Rakeris posted:I love the poo poo out of some tikka masala, I often do chicken thighs in a slow cooker all day, then just shred (or chunk) and toss over rice when ready to eat. Do you have a particular recipe you could point me to?
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Feb 20, 2024 20:36
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I always just use the jar of butter chicken sauce from Aldi
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Feb 20, 2024 21:02
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Entropic posted:Assuming some sort of white fish like cod or haddock, a basic chowder is always good. This sounds great thank you Entropic!
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Feb 20, 2024 21:19
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Elephunk posted:I always just use the jar of butter chicken sauce from Aldi I actually have one of those jar sauces, but I've only ever followed the recipe on the back (which is basically just stir-fry chopped meat + veg, pour in sauce, simmer for 10 minutes) and always found the results underwhelming. Maybe doing it all in a slow cooker would yield better results?
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Feb 20, 2024 21:21
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Cyril Sneer posted:Do you have a particular recipe you could point me to? This one looks pretty similar to how I make it, I use chicken thighs, coconut cream and no cilantro (got the soap gene) is the main difference. Easy to make enough for a week of meals, can amp up the spices to your desire ofc.
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Feb 20, 2024 21:56
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Rakeris posted:This one looks pretty similar to how I make it, I use chicken thighs, coconut cream and no cilantro (got the soap gene) is the main difference. Easy to make enough for a week of meals, can amp up the spices to your desire ofc. This is the one I went with. Turned out pretty solid!
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Feb 22, 2024 18:58
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Lawman 0 posted:This sounds great thank you Entropic!  I feel like ive been entrapped into making this soon
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Feb 23, 2024 21:24
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Cyril Sneer posted:I've got 1.5 lbs of skinless, boneless chicken thighs that I'd like to use up in some sort of budget Indian-inspired dish. Biryani would be tempting, but the recipes I've come across are all pretty involved and require lots of one-off ingredients. So, some sort of inauthentic recipe? Any suggestions for Indian-adjacent preparations would be great. Too late I know, but a dish kind of similar that I like even more than biryani is Arabian kabsa. It's rice and meat and spices, but it's got tomato, carrots, orange zest/juice along with the usual warm spices so it feels kind of balanced between Asian and Mediterranean flavors. There are a lot of easy recipes as well as some that get assembled out of precooked bits like biryani. I usually make easy ones with no saffron or preserved limes to save some money and bother.
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Feb 23, 2024 22:15
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Made a corn, bacon & jalapeno salad and it was so loving good. I brought it to a family dinner and it was devoured. https://cookswellwithothers.com/2019/07/25/bacon-jalapeno-corn-salad/ The only difference I used frozen corn and sautéed it with some butter spiked with creole seasoning.
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Mar 23, 2024 15:46
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Oh drat, I'm stealing that for corn season this summer.
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Mar 24, 2024 00:34
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I made a variation of it tonight simply because of that post and it turned out really good. Really do wish it was late summer though...
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Mar 24, 2024 03:24
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angerbot posted:Oh drat, I'm stealing that for corn season this summer. The corn recipe I keep meaning to make is Sohla's corn risotto, using the leftovers to make elote pancakes.
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Mar 28, 2024 02:43
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