Cooking Questions That Don't Deserve Their Own ThreadI have a couple of filets of salmon I'm going to be cooking in an hour or two; does anyone have any neat ideas as to how I should prepare them? Last time I cooked fish, I poached it in cream with some capers. This time I'm leaning towards just searing it in some olive oil with salt & pepper.
>>222241151. Marinate in soy sauce + honey2. Rub on some Dijon and salt and pepper3. Coat with panko4. Place on hot pan with melted butter5. Flip after like 30 seconds6. Into oven at 375 °F for 12-14 minutes7.???8. PROFIT
>>22224136>3. Coat with panko>4. Place on hot pan with melted butterthis seems like a great way to burn butter and weld breadcrumbs onto his pan
>>22224147Yeah, you flip it pretty quickly after laying it down. Maybe closer to 15 seconds. I make it every week, never had the issues you mentioned, using cast iron.
>>22224164>cast ironohi assumed stainless steel cuz fish
>>22224167>i assumed stainless steel
>>22224115>This time I'm leaning towards just searing it in some olive oil with salt & pepper.salmon is pretty versatile. what kind of flavour do you want? if you just want the flavour of the fish to shine, this is a perfectly fine way to go, I would just add a squeeze of lemon juice after cooking. maybe a bit of dill or parsley for garnish.
>>22224171i mean everyone i've ever seen uses either stainless or maybe nonstick for fish because it's delicate and you wanna cook it quicklycast iron is more heavy duty and it heats up more slowly
>>22224194>cast iron is more heavy duty and it heats up more slowlyyou would let the pan come up to heat before putting the fish in lol. I normally cook with stainless and even I know this.
>>22224136>>22224164Thanks! I might modify this a little because I'm in a bit of a rush now, but it sounds good. I'll probably end up brushing it with Dijon + honey, add salt+pepper, breadcrumb it, then fry it on low for a few minutes - I don't really have time to marinade and wait for the oven to come up to temp atm.>>22224179I think I might add some lemon once I finish frying this up>>22224167I did too at first, but cast iron makes sense if you're going to bake it
>>22224197well yeah obv but that's more prep time, which most ppl don't want to bother with cuz fish cooks quickly, so why use a pan than heats slowly when there are thinner pans that heat up more quickly which lets you cook your fish more quicklyit'd be like trying to cook your eggs with a solar oven instead of just pan-frying them
>>22224115I have a bunch of dried out old bread from months ago that isn't moldy, just sitting in an old broken toaster. Would it be safe to use for breadcrumbs, or can it contain that super deadly bacteria that grows in old leftover rice and grains?
>>22224342Dunno but breadcrumbs are not expensive enough to take the risk imo.
Why does this shit splatter so goddamn much? If I simmer the whole jar and pour it back in will that fix it?
>>22224115Not directly a cooking question but is there any influencer or youtube channel that could give good bento box ideas? Some foods are better to bring to the workplace then others and I need to start bringing lunch to the workplace.
if it's got the skin on, email it to my webzone, i love salmon skinotherwise i put it in this microwave steamer thing I got with a tablespoon of water, tablespoon of lemon juice, and some frozen broccoli and 'wave it for 3 minutes
>>22224899It'll always be rice, pickled vegetable, and dumplings in any shape or form
>>22224911It's because some foods just don't work well with the lack of proper refrigeration before being reheated in the microwave (if thats the case). Bento Expo from NHK was nice since had many ideas from other countries but the show doesn't air anymore.
>>22224899https://bentoformygirls.blogspot.com/?m=0found this cleaning out my old bookmarks the other day. I found it in 2013, amazingly its still up.
I usually make this recipe on New Year's Eve, but this year I'm doing it on my birthday as well. I'm going to use frozen scallops(best I can get, chef!) instead of lobster. I think the scallops are about the size of mothballs while frozen. how should I go about cooking them before I put the dish in the oven? I was thinking of just blanching them and giving them a rough chop or quartering them. it's a sizable bag so I might double the recipe apart from the seafood.
>>22225387Unfortunately I don’t ever cook scallops but your dish sounds yummy
>>22224619if it's splattering before you add anything, there's moisture in it or you've got the heat too highif it's splattering when you add food to it, that's normal>>22224899i think Dan Martin probably has some good stuff, his nutritionist japanese breakfast is a solid meal
What are some recommended ways to store excess meat stock/fat from slow cooked pork or chicken? In a glass jar stored in the fridge it went bad in less than a week.
>>22226026Did you sterilize your jars?
>>22226070No. How long approx does it stay good if they are sterilized?
>>22226116I keep mine in glass jars that have been through the dishwasher. I dont seperate the fat initially when i store it, so the fat natrually seperates to the top as it cools and creates a seal. Assuming you dont break the fatcap, I store these in the fridge for up to 6 months. Once broken, i use it up within a few days.
>>22226129I see, thanks. That's how I did it, through dishwasher and all, except I did use it small amounts everyday throughout the week. I shall buy smaller jars instead of pouring the whole thing in a huge one.
>>22226026freeze them
>>22224619>this shit splatter so goddamn muchWhat do you mean? Like when it cooks alone you get that loud crack and sizzle?Fucking hell is there that much water in this product? For this expensive ass brand? These fuckers are probably ripping you off if that's the case if a good amount of the volume is water and not tallow. If so, I'd heat up the entire thing just to the temp where it all melts into a clearer liquid, then force the liquid to solidify by placing in the fridge, maybe in a clear container. Fat rises to the top and water to the bottom, so you should be able to tell how much water was inside if there's a clear separation. If you can, take a scale measurement of the before and after to see how much percentage of water the product is. Don't go too high a heat, just enough to liquify cleanly
>>22226026I freeze em into silicone ice cube trays, so I get 2tb cubes. Just freeze them in general
>>22225387I'd be surprised if you somehow end up with some unpalatable dish. Maybe if you overcook them and they become rubbery? Are you just blanching them to thaw them out? I feel it'd be safer to just thaw them in the fridge the night before. Also, most of the milk bechamel sauce can be prepared separately. You could do some testing in a small ceramic to see if it comes out badly. Ladle a little sauce in with the scallops and a few drops of water to mimic the 2tb of sherry in the entire thing. Adjust accordingly.
>>22226730probably them for a few hours before hand and then blanching to kinda par cook them before deciding whether or not I need to cut them up so they can finish cooking in the oven with the rest of the dish. It's a 1 pound bag of 1/2 inch sized scallops. I wondering how it will be texturally since the lobster meat usually flows throughout and I dont want the scallops to be too lumpy.
>>22224115Do any of you guys do the baking soda solution soak when washing your fruit? Does it make a difference? I've got a bunch of raspberries and blackberries
>>22222222
>>22226812*probably thaw them
>>22226711>when it cooks alone you get that loud crack and sizzle?Yes, it's just a chain of constant pops from the moment it melts, worse than any bacon. I don't know if all tallow just does that or just this one.
>>22226953it shouldn't be doing thatdo what >>22226711 says:>heat up the entire thing just to the temp where it all melts into a clearer liquid, then force the liquid to solidify by placing in the fridge, maybe in a clear container. Fat rises to the top and water to the bottom, so you should be able to tell how much water was inside if there's a clear separation. If you can, take a scale measurement of the before and after to see how much percentage of water the product is. Don't go too high a heat, just enough to liquify cleanly
just buy suet, grind it down or cut it up and melt it yourself
>>22226812Idk, your recipe says to cook for 15 minutes, and you want to cook the scallops even more? People eat scallops raw or pan cook for like 5 minutes. You're cooking them in an cassarole, surrounding them with constant heat even while inside and when they're taken out of the oven, so like 15min + 10min, and you want to add more? The best choice might be to just cook the sauce to the thickness you want to eat them, throw the scallops in the sauce at like 65F (colder than room temp) at a size you're willing to eat them, and just do a < 5min broil for the cheese only. I don't see the scallops blending in as well as stringy tender lobster does, but if you want tender scallops, it's prob best to under cook them instead of overcook. Take it out of the oven, dig into the casserole to find a scallop and taste, guess how much more oven time it'll need
>>22227024I mostly just dont want them to be raw because I'm not the only one eating it and I dont want them to release more liquid into the dish once they fully cook because the way it is with the lobster is kinda thick(I like to scoop the leftovers out with noice bread) and if the leftovers suck I'll be disappointed.
>>22226822For washing? I usually just use a little bit of dish soap but if the baking soda method is better I’m open to it
tip for frying eggs on pans that aren't quite as slippy as you'd like for the application: canola cooking spray. no, it's not the same as oil or butter. the difference is the soy lecithin in the ingredient list. you can fry an egg on a brand new stainless steel pan with this, zero sticking, slide it around. i overlooked cooking spray as a problem solver in this regard for decades. i was convinced to try it recently. i feel like a fool now. ask me last week how frying an egg on a new ss pan would go, i'd have said be very careful getting the heat right to start and use a lot of oil, then it kinda works. short blast of cheap canola cooking spray, cold egg straight out the fridge, pan a little cooler than it should be, still no issue.
>>22227234this works in any pan with enough fat
>>22227142Yeah that's reasonable. Online there are recipes for scallop casseroles, and they give instructions, times, and temps. I'd just use those for reference. I'm sure yours will come out fine
>>22227234interesting
>>22227024>People eat scallops raw or pan cook for like 5 minutespeople are retarded and give themselves parasites all the time
>>22224115I don't get some details about frying.Deep is just the typical fried potatoes, or those tasty tempuraI don't get the differences between shallow and stir, wok is stir frying? It seems shallow is just a bit of olive oil but that is the idea for the stir one?
>>22228030Shallow frying is when about half of the thing youre frying is submerged in oil. Stir frying at home generally uses maybe 1-3 tablespoons of oil depending on how much food you're frying. Unlike shallow fryin where you usually flip the food once to fry the other side, with stir frying you're constantly stirring (duh) and tossing the food in the wok.
>>22228034But uses fat mixed in with water? Seems like a mix of fat/oil and moist cooking at least with watery components like with alcohol content or soy sauce for example?
>>22228038Usually you stir fry with just oil until the protein and vegetables are cooked and then you add in wet ingredients such as soy sauce and shaoxing wine. The wet ingredients make up the sauce and are only in the pan until they boil and thicken thanks to the cornstarch slurry. Their purpose isn't to actually cook the food.
>>22228039So shallow you are like "deep-frying" one side and then you do it for the other side of the meat for example since its less fat used? Stir fry is just a bit of fat and you make sure you have it on sit the surface of the food by stirring a lot? So it becomes the minimum use possible of fat to be able to fry food?While wok after frying does some kind of simmering with the wet ingredients?
>>22228063>So shallow you are like "deep-frying" one side and then you do it for the other side of the meat for example since its less fat used?Yes. There is probably no real difference in terms of how much fat the thing you're frying absorbs. The reason you do it is because you use less oil and cause a lot of people have this weird fear of deep frying. >Stir fry is just a bit of fat and you make sure you have it on sit the surface of the food by stirring a lot? So it becomes the minimum use possible of fat to be able to fry food?The goal isn't really to use the minimum amount of oil. In chinese restaurants they will often deep fry the protein for like 30 seconds and then stir fry it afterward with the vegetables. I'm not sure why they do this exactly, supposedly it helps with the texture. Some places don't bother and just stir fry the meat directly and in that case they are pretty liberal with the oil. Cantonese people for example will stir fry the protein, remove it, stir fry 1 type of vegetable, remove it etc adding oil each time. Chinese food is quite greasy despite stir frying.All that being said, for the home cook for lets say 300 grams of chicken or beef (enough for 2 portions), 1 table spoon of oil is enough in the wok. You stir fry it and then take out the meat and add another table spoon and fry the vegetables. Then you put the meat back in, toss it for a few seconds, add the wet ingredients to make the sauce, toss it for a few seconds and you're done.Chinese restaurants use insanely powerful stoves so they can just add the vegetables into the wok with the meat and skip the frying-separate step since the veggies will cook in like 30 seconds. On a home stove it's way more than that so the meat would overcook.
