Food/Recipe Thread

[CS1]

I am but it was delicious

you are in Israel?  and which worked for the vinegar?

[CS1]

Planning to make this. Title: "The Secret to Making the Perfect Steak Indoors"  http://bit.ly/PerfectIndoorSteak  (margarine instead of butter.)

[henche]

Anyone have experience with a Pit Barrel Cooker?

It came!

[Yehoshua]

It came!

Good luck with it!

[henche]

Anyone have experience with a Pit Barrel Cooker?

I do!

[jack12]

Does anyone know how to make the Western Sauce from Jeff's in LA?

[etech0]

Any advice on how to cook salmon fillets that are frozen (and need to be ready in an hour)?

Thanks!

[CS1]

Any advice on how to cook salmon fillets that are frozen (and need to be ready in an hour)?

Thanks!

Soak for 45 min in warm water and rinse well  for the last 10 min.
Then pan sear on a hot cast iron flat griddle (or BBQ gill) with either Trader Joe's BBQ rub or other BBQ/spice rub for 5 - 8 min on each side. Frozen salmon is done in an hour, and delicious!

[etech0]

Soak for 45 min in warm water and rinse well  for the last 10 min.
Then pan sear on a hot cast iron flat griddle (or BBQ gill) with either Trader Joe's BBQ rub or other BBQ/spice rub for 5 - 8 min on each side. Frozen salmon is done in an hour, and delicious!

that sounds heaven! I don't have a cast iron griddle, though.

I just ran it under running water for a few minutes and it's mostly defrosted. Maybe I'll just try baking it.

[Yehoshua]

that sounds heaven! I don't have a cast iron griddle, though.

I just ran it under running water for a few minutes and it's mostly defrosted. Maybe I'll just try baking it.

You'll need to watch out for the middle which may still be quite frozen even if the outside appears to have defrosted completely. If you have a Nu-wave oven you can just stick the fillet in frozen and it'll be done in 20 minutes.

[etech0]

You'll need to watch out for the middle which may still be quite frozen even if the outside appears to have defrosted completely.

Uh oh - it's in the oven already... Guess we'll see what happens!

[Yehoshua]

Uh oh - it's in the oven already... Guess we'll see what happens!

Well if it's frozen in the middle, cut it into smaller pieces to maximize the surface area exposed to the heat to speed up the process. Once you're "finished" cooking it any more time in the oven will just dry it out.

[CS1]

Well if it's frozen in the middle, cut it into smaller pieces to maximize the surface area exposed to the heat to speed up the process. Once you're "finished" cooking it any more time in the oven will just dry it out.

and cooking it covered for the first half may help with that, too...

[Yehoshua]

and cooking it covered for the first half may help with that, too...

Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.

[CS1]

Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.

+1
that's a fancy term. First time seeing it so I looked it up -- seems simple and practical -- we'll try that out next time: https://en.wikipedia.org/wiki/En_papillote

[etech0]

Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.

Wow, cool!

Thanks everyone for all the advice! Now I have to make salmon every night for a week to try out all your ideas

[Yehoshua]

Wow, cool!

Thanks everyone for all the advice! Now I have to make salmon every night for a week to try out all your ideas

Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

• You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
• You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:
  
  [ Invalid YouTube link ]
• Add an acid, like thinly sliced lemon, for flavor.
• Add some dry white wine for flavor and moisture.
• Add tones of fresh (or dried) aromatic herbs right on top.
• Add a drizzel of olive oil.
• Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
• Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
• Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.

[etech0]

Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

• You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
• You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:
  
  [ Invalid YouTube link ]
• Add an acid, like thinly sliced lemon, for flavor.
• Add some dry white wine for flavor and moisture.
• Add tones of fresh (or dried) aromatic herbs right on top.
• Add a drizzel of olive oil.
• Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
• Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
• Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.

heaven! I'm gonna try this. Can I leave out the wine / replace it with something?

[Yehoshua]

heaven! I'm gonna try this. Can I leave out the wine / replace it with something?

You can leave out the wine entirely. No need to replace it, just maybe drizzle a bit more oil. I guess you could put some veg stock, but if I don't have any wine (which I don't for tonight since I used it all up last night) I'll just add lemons. Both wine and lemons are acidic and juicy, so they can be swapped out.

[etech0]

You can leave out the wine entirely. No need to replace it, just maybe drizzle a bit more oil. I guess you could put some veg stock, but if I don't have any wine (which I don't for tonight since I used it all up last night) I'll just add lemons. Both wine and lemons are acidic and juicy, so they can be swapped out.

thanks!