Red Mosquito

EJ wrote:

dpupenya wrote:
After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

dpupenya wrote:

EJ wrote:

dpupenya wrote:
After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

spike wrote:

dpupenya wrote:

EJ wrote:

dpupenya wrote:
After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

EJ wrote:

spike wrote:

dpupenya wrote:

EJ wrote:

dpupenya wrote:
After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

I will never look back now. Too many wasted strawberry tops before.

Greedo wrote:Like this

doug rr wrote:buy better spoons

tragabigzanda wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.