Ask Behr anything food related thread

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#4,777
#4,777
Behr said:
What is the question? I consider myself pretty knowledgeable on the subject. Just don't ask me about Tilapia. You only get one answer.

And, that has nothing at all to do with what Comp had for dinner. Honestly.
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The wife baked ours tonight. It was ok...
 
#4,780
#4,780
By ok I meant I could swallow it. I have no idea why she bought it when I had Alaskan halibut in the freezer...
 
#4,781
#4,781
Behr said:
Easiest solution? Stop over cooking it!
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That's definitely my problem. I just haven't prepared it enough to figure out the right timing.

It wasn't way over done tonight, but definitely could've been better. Marinade was honey, white wine vinegar, soy sauce, ground ginger (didn't have fresh), and bottled minced onion (didn't have a scallion). I added a touch of sesame oil to the left over marinade and drizzled it over after it came out of the oven.
 
#4,782
#4,782
Marinade is more complex than some know. Depending on the ingredients, what you are marinating, how long you marinate and the method you are using to cook the product with, is very important.

I wouldn't marinate salmon. IF I did, it wouldn't be any more than 30 minutes, if that.

Despite what you "think", Salmon is perfect medium to medium rare. Especially Quality Salmon.
 
#4,783
#4,783
Comp should have married a Mexican woman. One of them wouldn't have bought Tilapia, especially if there was ANYTHING in the freezer. :)
 
#4,785
#4,785
Behr said:
Marinade is more complex than some know. Depending on the ingredients, what you are marinating, how long you marinate and the method you are using to cook the product with, is very important.

I wouldn't marinate salmon. IF I did, it wouldn't be any more than 30 minutes, if that.

Despite what you "think", Salmon is perfect medium to medium rare. Especially Quality Salmon.
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It was 15min in a ziploc bag in the fridge. And I agree about medium rare, I just don't know how to time it to that point. And I don't (sadly) have access to quality salmon. :cray:
 
#4,788
#4,788
hmanvolfan said:
What is tilapia anyways? Some kind of carp or sumthin.
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Long story short? Not much different. They are over-farmed because of over-marketing of omega3 value. Because they are so evasive, they are more likely to carry a disease, unlike Salmon.

Unless you can get it fresh from Africa, I'd stay away from it.
 
#4,789
#4,789
Behr said:
Long story short? Not much different. They are over-farmed because of over-marketing of omega3 value. Because they are so evasive, they are more likely to carry a disease, unlike Salmon.

Unless you can get it fresh from Africa, I'd stay away from it.
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They won't answer querstions honestly?
 
#4,790
#4,790
vollygirl said:
It was 15min in a ziploc bag in the fridge. And I agree about medium rare, I just don't know how to time it to that point. And I don't (sadly) have access to quality salmon. :cray:
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The vinegar didn't help. It dried it out and helped in the internal temp, causing it to cook faster and....was probably a little dry if I had to guess. Don't marinate it unless you want to make some Ceviche.

Quality Salmon? It's exspensive, but you'll never eat any other afterwards....I have used them for over 11 years. Price might scare you but it's a whole different world.


Fresh Salmon, Order Alaska Salmon, Buy King Salmon

Coho or Sockeye. FTW.
 
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#4,793
#4,793
Behr said:
Fresh Salmon, Order Alaska Salmon, Buy King Salmon

Coho or Sockeye. FTW.
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I quote this just as a reminder.

I've never found anything that compared in quality, except for my dad bringing some back home from his fishing trip in Alaska. And it was equal.

Break down the numbers and it's really not that bad. It's just buying in bulk that makes it look so.

I suggest calling them the first time. They are really cool people. Friendly, helpful and genuine. It's "family owned a operated".

Yes, they hired me as a salesman.
 
#4,795
#4,795
Behr said:
I quote this just as a reminder.

I've never found anything that compared in quality, except for my dad bringing some back home from his fishing trip in Alaska. And it was equal.

Break down the numbers and it's really not that bad. It's just buying in bulk that makes it look so.

I suggest calling them the first time. They are really cool people. Friendly, helpful and genuine. It's "family owned a operated".

Yes, they hired me as a salesman.
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Looks awesome. But I don't like salmon enough to pay $20lb for it. Scallops on the other hand...

The recipe I used didn't dry it out at all. It was really good. I just don't like having to scrape off the white stuff even it's just a little bit. :p
 
#4,796
#4,796
vollygirl said:
Looks awesome. But I don't like salmon enough to pay $20lb for it. Scallops on the other hand...

The recipe I used didn't dry it out at all. It was really good. I just don't like having to scrape off the white stuff even it's just a little bit. :p
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Ever had ahi tuna?
 
#4,798
#4,798
vollygirl said:
Yes. Love it. Would never try to prepare it myself. :)
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It's easy. But not my point.

The difference between Wild Salmon and Farm raised is like the difference in Ahi Tuna compared to Starkist. No joke. It's that different.
 
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