Moderators: Jenise, Robin Garr, David M. Bueker
Jenise
FLDG Dishwasher
42632
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise
FLDG Dishwasher
42632
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Niki (Dayton OH) wrote:Thanks, Robin, I'll have to try this. I'm always interested in new preps!
Like Charles, I'm also a fan of slow roasted salmon....I find it becomes very silky, while still flaking easily when cooked like that. I was trying to recreate Jenise's smokey paprika onion salmon (which I believe she slow cooked on a grill) in the oven this winter and slow roasted the salmon at 325 for about 30 minutes...it was so good, I've been doing it that way ever since!
Jenise wrote:your penchant for getting high quality meals in sthe shortest time possible, you know I have to observe that this seems like the antithesis of your style.
The only difference is that he placed more emphasis on the butter basting than your chef does, both turning the meat and tilting the pan so that the butter could be spooned over frequently for longer than your chef recommends.
And if you're ever short on herbs, try it sometime with about 20 cloves of garlic--fabulous!
Niki wrote:I'm also a fan of slow roasted salmon....
Jenise
FLDG Dishwasher
42632
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
"60 Minute Gourmet"
a quickie of a whole different kind, isn't it.
Boulud stressed lots of basting to prevent the outer surface from toughening. Think: poaching without total submersion.
Robin Garr wrote:Slow-roasted steak
Perhaps it's just the hunter-gatherer instinct buried somewhere very deeply in my male psyche, but whenever I cook meat, I feel a compelling need to submit it to the primal fire. Sear a steak with a blast of heat from a red-hot iron skillet or charcoal grill, or slam it into an 800F oven (well, OK, 450 anyway). Listen to it sizzle, hear me roar, see me ripping great bloody chunks from the dripping carcass ... but I digress.
ChefCarey wrote:I guess by now you have checked out page 8 in Chef on Fire
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