Ask Behr anything food related thread

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#7,502
#7,502
I do like salmon. Hot smoked, cold smoked, grilled, baked, broiled, pan fried, poached, raw... As a matter of fact, I enjoy all salmonidae - salmon, trout, char, grayling, whitefish.
 
#7,505
#7,505
Blackened is probably one of my least favorite of all ways to eat anything. Not sure why, but I just don't like it.

Also, I hate fresh parsley. The taste of it is just nasty. Cilantro, on the other hand, is most delicious.
 
#7,506
#7,506
behr said:
...
Sockeye salmon is, imo the best of salmon. It's a little more expensive and not always available, but it's worth it. I know publix carries it fresh often and they and walmart carry an iqf sockeye that's not quite like fresh, but better than the rest....
Click to expand...

"iqf"?

edit: ok, I give up. I type IQF, and it goes lower case. This phone is demonically possessed
 
#7,507
#7,507
kev20 said:
Blackened is probably one of my least favorite of all ways to eat anything. Not sure why, but I just don't like it.

Also, I hate fresh parsley. The taste of it is just nasty. Cilantro, on the other hand, is most delicious.
Click to expand...

Not saying this is your reason, but it's amazing what a lot of people pass off as blackened. Jerk or Cajun is not blackened, nor is it just added to an item and cooked on a flat top or in a pan.

I grill my salmon to MR, drizzle it with olive oil add the blackening seasoning, and add it face down on a very hot black iron skillet. The skillet is key.

Google blackened salmon. You get just as many the incorrect way as the correct way. This one is correct.

salmon_darkened.jpg


This is not..

ceb67feb5770273b975d9a5894212e0d.jpg


Sorry if you already know this.
 
Last edited:
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#7,509
#7,509
No worries. I like jerk and cajun, but the blackened seasoning doesn't do it for me. it's odd because I like all the ingredients of the recipe. perhaps I need to give a try again. maybe the kind I had previously wasn't correct. it always seemed to have a burnt flavor to me.
 
#7,510
#7,510
Oh, Fresh parsley is fine with me, but I can understand not liking it. Yea, cilantro is a favorite of mine. It's just such a fresh taste. I feel bad for Lima bean.
 
#7,511
#7,511
kev20 said:
No worries. I like jerk and cajun, but the blackened seasoning doesn't do it for me. it's odd because I like all the ingredients of the recipe. perhaps I need to give a try again. maybe the kind I had previously wasn't correct. it always seemed to have a burnt flavor to me.
Click to expand...

My dumbass forgot to mention that. That's a good point, I refuse to blacken without Prudhomme's Redfish Magic.

Hell, maybe you just don't like it.
 
#7,512
#7,512
flat iron steaks - worth doing or not? Wifey told me it is like a skirt ssteak where you cut across the grain. Best preparation? Sorry if it's been asked before..
 
#7,513
#7,513
Yes it's worth doing! It's meat. :)

Easy.
I like to grill it at a high temperature. Get a good char-grilled sear on it and serve it Rare to Medium rare. Some sautéed mushrooms and garlic mashed potatoes go well with it.

Easy
Brazilian BBQ. Put it on the grill medium high temperature, use sea salt or coarse kosher salt, not table salt. Coat it pretty heavily with the salt. Like salt it the way you normally would. Then do that again 2 more times. When it's time to flip it, flip it over and "spank" it with your tongs or grill fork several times. This is really good.

Those are the 2 easiest.

Oven-broiled with gravy from the drippings is really good to.
 
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#7,517
#7,517
MphsBlues said:
flat iron steaks - worth doing or not? Wifey told me it is like a skirt ssteak where you cut across the grain. Best preparation? Sorry if it's been asked before..
Click to expand...

Something I'll add to my other post.

Often I forget that others like to marinate beef. Even when joking about Dr. Pepper, I think of it as a joke and forget that someone actually does that.

If you like to, the Flat Iron would be a good cut for it. I have a recipe from years ago that I used for "special events" like wedding rehearsal dinners, that requested some type of marinated beef. I have also used it for beef and venison jerky.

I looked for it last night in my semi-organized encyclopedia of notebooks/cookbooks and found it. Obviously, I wrote down everything in it, but didn't include how much. Like many of my best "creations" , it was written on a cocktail napkin.

Anyway, I'm guessing on the amounts, but I'm confident on them. It might be the best you've ever had, at least that was my comment I added to the napkin. I remember it was really good.

It was really fun going through that particular notebook last night, it was circa 1998-2000. I'm pretty sure the napkin had some butter and and jager stains on it.

I'll shut up rambling now.

1/4 c soy sauce Kikkoman
1/4 c Worcestershire L&P
1/4 c Kikkoman veri veri teriyaki
1 tbls liquid smoke
1 tsp dark corn syrup
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tbls sesame seeds
1/8 tsp brown sugar I didn't specify but sure it was dark
A good pinch of cayenne pepper

This would be an 8 hour or longer marinade. Obviously depending on the size of the cut(s) you are marinating.

Hope you try it and like it!

******Edit: this is just a guide. You will have to rely on your own visual estimation. My advice is to relax and enjoy making it. It ain't rocket science or, life or death. Taste after adding each ingredient and make it taste the way you want it. Remember the quote I posted the other day? Don't be afraid of cooking, as your ingredients will know and misbehave. Enjoy your your cooking and your food will behave. Enjoy!
 
Last edited:
#7,518
#7,518
Behr said:
Something I'll add to my other post.

Often I forget that others like to marinate beef. Even when joking about Dr. Pepper, I think of it as a joke and forget that someone actually does that.

If you like to, the Flat Iron would be a good cut for it. I have a recipe from years ago that I used for "special events" like wedding rehearsal dinners, that requested some type of marinated beef. I have also used it for beef and venison jerky.

I looked for it last night in my semi-organized encyclopedia of notebooks/cookbooks and found it. Obviously, I wrote down everything in it, but didn't include how much. Like many of my best "creations" , it was written on a cocktail napkin.

Anyway, I'm guessing on the amounts, but I'm confident on them. It might be the best you've ever had, at least that was my comment I added to the napkin. I remember it was really good.

It was really fun going through that particular notebook last night, it was circa 1998-2000. I'm pretty sure the napkin had some butter and and jager stains on it.

I'll shut up rambling now.

2 c soy sauce Kikkoman
2 c Worcestershire L&P
2 c Kikkoman veri veri teriyaki
1 c liquid smoke
1/2 c Karo dark corn syrup
3 tbls garlic powder
3 tbls onion powder
3 tbls sesame seeds
3 tbls brown sugar I didn't specify but sure it was dark
3 tbls cayenne pepper

This would be an 8 hour or longer marinade. Obviously depending on the size of the cut(s) you are marinating.

Hope you try it and like it!
Click to expand...

Thanks, Behr! I will try it. Do you know how many you were cooking for when you did that? I wouldn't want to second guess the master,but this seems like a large batch preparation?
 
#7,519
#7,519
MphsBlues said:
Thanks, Behr! I will try it. Do you know how many you were cooking for when you did that? I wouldn't want to second guess the master,but this seems like a large batch preparation?
Click to expand...

Yea, I guess I was in restaurant mode thinking about it. A "master" wouldn't make that mistake, so there's that.

I'll recalculate and edit. Sorry.
 
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#7,520
#7,520
Behr said:
Not saying this is your reason, but it's amazing what a lot of people pass off as blackened. Jerk or Cajun is not blackened, nor is it just added to an item and cooked on a flat top or in a pan.

I grill my salmon to MR, drizzle it with olive oil add the blackening seasoning, and add it face down on a very hot black iron skillet. The skillet is key.

Google blackened salmon. You get just as many the incorrect way as the correct way. This one is correct.

salmon_darkened.jpg


This is not..

ceb67feb5770273b975d9a5894212e0d.jpg


Sorry if you already know this.
Click to expand...

8bc0f1d691aa1471c12280f2926f7ee1.jpg
 
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#7,522
#7,522
Behr said:
Yea, I guess I was in restaurant mode thinking about it. A "master" wouldn't make that mistake, so there's that.

I'll recalculate and edit. Sorry.
Click to expand...

:) No worries. Just when I saw a whole cup of liquid smoke I thought 'wow, that stuff goes a long way.' All good :good!:
 
#7,523
#7,523
MphsBlues said:
:) No worries. Just when I saw a whole cup of liquid smoke I thought 'wow, that stuff goes a long way.' All good :good!:
Click to expand...

Total brain fart and I'm embarrassed I did that. Anyway, I fixed it in the original post, but here it is.

1/4 c soy sauce Kikkoman
1/4 c Worcestershire L&P
1/4 c Kikkoman veri veri teriyaki
1 tbls liquid smoke
1 tsp dark corn syrup
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tbls sesame seeds
1/8 tsp brown sugar I didn't specify but sure it was dark
A good pinch of cayenne pepper

******Edit: this is just a guide. You will have to rely on your own visual estimation. My advice is to relax and enjoy making it. It ain't rocket science or, life or death. Taste after adding each ingredient and make it taste the way you want it. Remember the quote I posted the other day? Don't be afraid of cooking, as your ingredients will know and misbehave. Enjoy your your cooking and your food will behave. Enjoy!
 
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Reactions: 1 person
#7,524
#7,524
Something else Memphis. I sometimes try to think of the most simple ways to do things here that don't require going out and shopping for a bunch of stuff you may not like and require more "work". That's what I did here. If you or anyone want something " more" ....like, stuffing that balsamic, shallot and cognac marinated flat iron with Gorganzola, crispy pancetta, baby spinach, Roma tomatoes and wrap it in pastry puff for a "Flat Out Awesome Iron Wellington" , just ask.
 
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