• Culinary tips 101: Share your cooking tips!
    68 replies, posted
[QUOTE=loopoo;38254067]Same with if you're frying fish (like Salmon).[/QUOTE] Generally a bad idea. Salmon is a very fatty fish so methods that use fat as a cooking agent like that generally ends up with a really greasy product. Baking salmon is a much better approach.
[QUOTE=Wingedwizard;38268897]Generally a bad idea. Salmon is a very fatty fish so methods that use fat as a cooking agent like that generally ends up with a really greasy product. Baking salmon is a much better approach.[/QUOTE] Yeah but easier to overcook it. One way to know that its overcooked is that the white protein oozes out from the sides of a salmon.
Bacon. I'm a chef so you know this is legit.
[QUOTE=shian;38271900]Yeah but easier to overcook it. One way to know that its overcooked is that the white protein oozes out from the sides of a salmon.[/QUOTE] Lower temp oven, longer time, better product.
While eating mean, put some salt on it, it brings more of the flavor out. This might be common sense but I'm proud of how I figured it out myself.
If you're looking for a quick vegetable dish to go with some meat like chicken then some chopped up carrots, green beans, garlic, onion, cumin and salt stir fried is delicious.
[QUOTE=Wingedwizard;38268897]Generally a bad idea. Salmon is a very fatty fish so methods that use fat as a cooking agent like that generally ends up with a really greasy product. Baking salmon is a much better approach.[/QUOTE] Olive oil might be a bit heavy, but you're not soaking the salmon in it, just rubbing some on both sides. I've cooked salmon this way dozens of times, and it doesn't turn out greasy or fatty. You could use another type of oil, a lighter type, if that's your preference. Baking and frying produce two very different textures. Sometimes I feel like some nice fried salmon with mashed potatoes, other times I feel like baked salmon with some nice stir-fried greens on the side.
when you heat something like bread in a microwave how do you make the bottom not get soggy from condensation?
[QUOTE=Eltro102;38312489]when you heat something like bread in a microwave how do you make the bottom not get soggy from condensation?[/QUOTE] I just put a paper towel in between the bread and the dish, but then it ends up getting a little dried up instead. I'd choose dry over soggy anyhow.
why are you microwaving bread?
I don't microwave bread alone. I thought he was talking about bread-based food, like pizza, hamburgers or sandwiches.
why would you microwave hamburgers (in the bun) or sandwiches though?? but agreed, placing it on a paper towel or finding some sort of ventilated tray for it to sit on would probably help the problem. maybe something like this [t]http://images.nitrosell.com/product_images/8/1808/large-nordicware_microwave_bacon_defrosting_tray.jpg[/t] [editline]4th November 2012[/editline] that way the moisture can escape from all sides of the bread instead of just soaking up and making it all soggy
scramble the egg before you put it in the pan
[QUOTE=Autumn;38312945]why would you microwave hamburgers (in the bun) or sandwiches though?? but agreed, placing it on a paper towel or finding some sort of ventilated tray for it to sit on would probably help the problem. maybe something like this [t]http://images.nitrosell.com/product_images/8/1808/large-nordicware_microwave_bacon_defrosting_tray.jpg[/t] [editline]4th November 2012[/editline] that way the moisture can escape from all sides of the bread instead of just soaking up and making it all soggy[/QUOTE] WELL what I was doing was toasting bread, putting stuff on it then microwaving it for 20-40 seconds to do stuff to the filling (nutella, pbutter works with this)
you'd do much better to put it under a grill for a minute or so warm filling and still crunchy toast
I'm messy as fuck, like when coating something in flower so i can bread it or w/e I naturally just drop the fucking thing in there. Help
what are you even talking about coating something in flower?
You mean flour
He probably meant flour. You can try sprinkle flour over a larger surface area (i.e a table or on the kitchen workbench) and roll the dough gently over it, or you can simply have some flour in your hand and smear it over the dough itself.
I mange to spoil/burnt everything: Porridge, you have to keep that shit moving all the time and do not use full heating. If you make rice porridge, well I have no clues, always manage to spoil it any time. Blood pudding, never ever freeze that shit. Fried falukorv, never ever freeze after frying, will never turn to anything good. Tbh you should avoid frying it at all cause I never manage to make it taste good what so ever. Soup, YES I HAVE MANGED TO BURN PEA-SOUP! Make sure you use a lot of water. Pasta, make sure you use a lot of water. Rice, the amount water that stands on the package is always too little.
[QUOTE=AlienCat;38314259]I mange to spoil/burnt everything: Pasta, make sure you use a lot of water.[/QUOTE] Sorry, but I had to chuckle at this. Don't you boil the pasta under a ton of water and then just pour it out when you're done? Also, it's important to flush the pasta with cold water once you've poured the it into a container (letting the hot water drain first of course) as this will prevent the pasta from sticking to each other.
[QUOTE=Cree8ive;38314432]Sorry, but I had to chuckle at this. Don't you boil the pasta under a ton of water and then just pour it out when you're done? Also, it's important to flush the pasta with cold water once you've poured the it into a container (letting the hot water drain first of course) as this will prevent the pasta from sticking to each other.[/QUOTE] Well I have tiny pots and it happens that I fill the pot in a way that I cannot fit enough water. Or, all water boils of after a while so I have to constantly fill pots with more water. TL;DR: The everyday cooking approach for students that like pasta.
so buy a bigger pot? it doesn't need to be expensive, over here you can get fair sized cheap ones for £2-3, which is nothing you should never need to add more water to your pasta because it's boiled away [editline]4th November 2012[/editline] also your pasta should be simmering, not boiling
If the water is boiling away then you're cooking the pasta with too much power already. You risk overcooking the pasta as well if you're not attentive.
[QUOTE=Eltro102;38312489]when you heat something like bread in a microwave how do you make the bottom not get soggy from condensation?[/QUOTE] Use one of those metal racks that come with your microwave. Sprinkle some water both sides, place it on the rack and heat it up. [editline]4th November 2012[/editline] [QUOTE=thelurker1234;38313869]I'm messy as fuck, like when coating something in flower so i can bread it or w/e I naturally just drop the fucking thing in there. Help[/QUOTE] Drop the fucking thing in where, the oil? Or the bowl of flour? This is a pretty retarded question. You know what you do wrong, yet you're saying you can't stop because you "naturally" do it. What do you want us to say? Stop doing it? Stop dropping the food you're breading into the flour. It's a pretty redundant question.
[QUOTE=loopoo;38318466]Use one of those metal racks that come with your microwave. Sprinkle some water both sides, place it on the rack and heat it up.[/QUOTE] oh god, NO NO NO only use the metal thing that came (if it even did) with your microwave when it's on CONVECTION. not on your normal microwave settings. microwaves that do not have dual function (convection + microwave) do not come with metal objects, as you should not use metal objects in a microwave!
[QUOTE=loopoo;38308250]Olive oil might be a bit heavy, but you're not soaking the salmon in it, just rubbing some on both sides. I've cooked salmon this way dozens of times, and it doesn't turn out greasy or fatty. You could use another type of oil, a lighter type, if that's your preference. Baking and frying produce two very different textures. Sometimes I feel like some nice fried salmon with mashed potatoes, other times I feel like baked salmon with some nice stir-fried greens on the side.[/QUOTE] I didn't say you couldn't do it. But what I'm saying IS true. You just have to be careful. But for best combinations, lean fish should involve a fat in cooking and fatty as minimal as possible. Like, poaching will work.
[QUOTE=Autumn;38318561]oh god, NO NO NO only use the metal thing that came (if it even did) with your microwave when it's on CONVECTION. not on your normal microwave settings. microwaves that do not have dual function (convection + microwave) do not come with metal objects, as you should not use metal objects in a microwave![/QUOTE] Oh crap, I didn't know. I thought it was okay to put it in on the microwave function, since it came with the microwave. But looking back, I did have a few funky sparks a couple of times, completely forgot about that. Haha my bad! [editline]5th November 2012[/editline] [QUOTE=Wingedwizard;38318830]I didn't say you couldn't do it. But what I'm saying IS true. You just have to be careful. But for best combinations, lean fish should involve a fat in cooking and fatty as minimal as possible. Like, poaching will work.[/QUOTE] All the top chefs (Gordon Ramsay, Jamie Oliver, Hugh Fearnley-Whittingstall) use the method I said when frying a salmon fillet. You rub some olive oil to prevent smoking, as well as to give the salmon a nice crispy skin, and moist, tender meat on top. I always do it when I fry salmon and it always turns out amazing. What you're saying is true (poached salmon is gorgeous) but using olive oil to fry salmon isn't the end of the world, and it doesn't turn the salmon into a fatty, heavy meal at all.
[QUOTE=loopoo;38319048]top chefs (Gordon Ramsay, Jamie Oliver, Hugh Fearnley-Whittingstall)[/QUOTE] Lol. Also I'm not saying its bad or would be bad but fatty fish benefit from a minimal fat cooking method. Stop blowing it out of proportions. Pretty sure my instructors know right.
gotta agree, i've fried salmon before and a little rub of olive oil was just the right thing not greasy, not heavy, just crispy and delicious [editline]4th November 2012[/editline] [QUOTE=Wingedwizard;38319292]Pretty sure my instructors know right.[/QUOTE] personal opinion?
Sorry, you need to Log In to post a reply to this thread.