doug rr wrote:poached salmon. sauteed yellow squash with garlic and onions. baked potatoes
Have you tried the salmon steak seared in a pan, with crispy skin?
I do that every now and then..good stuff...I've been on a poaching kick lately...make it early, throw it in the fridge and eat it a few hours later with a dill sauce
Do you poach it in a pot on the stove? Does it still hold together in one piece?
I poach it in a cast iron pan with 1/2 cup of each of water and dry white wine..so simple and quick..and just a sauce with mayo, oil, garlic, dill and egg..
Sounds tasty. I'll give it a go.
I hope you like it but I dont give a fuck if you dont
I don't give a fuck that you don't give a fuck.
Rangi Guy wrote:So skating back to the train station after work today things went wrong.....now my skateboard is at the bottom of the harbour
I've got some venison cooking in a crock pot right now, and I think I'm going to try and get a little cute with the sausage, a soft boiled egg, and top raman after the meat is done cooking.
dimejinky99 wrote:I could destroy any ai chatbot you put in front of me. Easily.
surface the north wrote:I've got some venison cooking in a crock pot right now, and I think I'm going to try and get a little cute with the sausage, a soft boiled egg, and top raman after the meat is done cooking.
*precious
Dev wrote:you're delusional. you are a sad sad person. fuck off. you're mentally ill beyond repair. i don't need your shit. dissapear.
surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.
I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top
I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?
dimejinky99 wrote:I could destroy any ai chatbot you put in front of me. Easily.
surface the north wrote:I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?
bigger space, another bathroom, beautiful fireplace and most importantly only steps to the sand
surface the north wrote:I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?
bigger space, another bathroom, beautiful fireplace and most importantly only steps to the sand
Oh, well then.
dimejinky99 wrote:I could destroy any ai chatbot you put in front of me. Easily.
surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.
I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top
do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.
Dev wrote:you're delusional. you are a sad sad person. fuck off. you're mentally ill beyond repair. i don't need your shit. dissapear.
surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.
I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top
do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.
I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.
surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.
I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top
do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.
I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.
2 hours is ok, but I always simmer the sauce longer. more like 4 hours. the texture of the sausage after seering/frying/whatever is softened by then, I suppose...
this kind of cooking is full of variables. you might want to try seering them once and simmering longer with the electric stove, see how that works out... just a thought.
Dev wrote:you're delusional. you are a sad sad person. fuck off. you're mentally ill beyond repair. i don't need your shit. dissapear.
surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.
I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top
do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.
I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.
2 hours is ok, but I always simmer the sauce longer. more like 4 hours. the texture of the sausage after seering/frying/whatever is softened by then, I suppose...
this kind of cooking is full of variables. you might want to try seering them once and simmering longer with the electric stove, see how that works out... just a thought.
I like to simmer longer as well but most times is 2-3 hours...I'll give the searing a try
