Great feedback. It's been refreshing to finally have a kitchen that roommates aren't constantly making a huge mess in... more to come.
Quote:
Originally Posted by sonick
+1 . My method with sockeye is to scrape the skin dry with knife blade, wipe it down with paper towel, salt skin to draw out moisture, scrape and pat dry again until bone dry.
Sear skin side 90% of the way done, flip and finish off the flesh side. Serve.
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Quote:
Originally Posted by westopher
I definitely like my salmon with a sear on it, and always skin on.
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When searing skin-side, the skin seems to get really burnt and blacken the oil as well... any tips on this one?
Attempted to recreate this recipe I found on Reddit:
https://www.reddit.com/r/food/commen...hite_wine_and/
Third attempt turned out looking decent.. but probably too much time spent on the flesh side.
Side note.. bought a bunch of 'fancy' dried pasta at Loblaws to try - found that the PC Black Label and the De Cecco stuff had a matte/rougher texture that held on to sauce really well compared to the Barilla and Delverde stuff.
