The Culinary Arts Thread

#19,376
#19,376
Behr said:
These are called supremes, it refers to the cut. If that's what you had and it was cooked correctly, it was 8 minutes. We'll never know, so let's just say I'm right. Lulz. At least you learned something.



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so what's a darne?
 
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#19,381
#19,381
82_VOL_83 said:
My preferred way to grill any fish like salmon or mackerel. Cooks evenly and can be tied with some sort of auxiliary stuffing in the gut cavity. Mushrooms, crabmeat or some stuffing.
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Seems we talk about this about every 6 months or so, but blackened is my favorite and there is a difference in "Cajun" or "jerk". Smoked would be my next preference. I'm a fan of salmon and sockeye would be my first choice. If you've never had some real good fresh sockeye salmon, you should treat yourself sometime. What we get at Publix when they have it is better than any other salmon they'll have, but order you some from Alaska.

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#19,384
#19,384
Behr said:
Seems we talk about this about every 6 months or so, but blackened is my favorite and there is a difference in "Cajun" or "jerk". Smoked would be my next preference. I'm a fan of salmon and sockeye would be my first choice. If you've never had some real good fresh sockeye salmon, you should treat yourself sometime. What we get at Publix when they have it is better than any other salmon they'll have, but order you some from Alaska.

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I love blackened and I'm not so sure that I would like Jerk Blackened as well as I would like Cajun.....and yes there is a huge difference. I have eaten salmon from Alaska that was caught by my neighbors. There is none better. I have bought fish at The Fresh Market that is pretty good but it is incredibly pricey. I really like it if it's pouring down outside or too cold to put it in the oven with dill and lemon. That's a weak way of doing it but it's quick and easy cleanup. I really like mine grilled as a first choice with a little butter and just salt and pepper. If it's a really good piece of fish it may just get turned into sashimi.
 
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#19,389
#19,389
82_VOL_83 said:
When you blacken do you still go 4 mins a side? Isn't that a little long?
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I just thought about it and maybe you meant do I still grill it 4 minutes on each side before blackening it. 4 minutes isn't exact just a guideline because so many people over cook it. But no, I take it off a little earlier if I'm blackening it, but not too much earlier.

You definitely don't want to overcook it but you do want it to be a little more firm because of the blackened "bark"... so it doesn't become a mess trying to eat.
 
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#19,398
#19,398
Behr said:
I just thought about it and maybe you meant do I still grill it 4 minutes on each side before blackening it. 4 minutes isn't exact just a guideline because so many people over cook it. But no, I take it off a little earlier if I'm blackening it, but not too much earlier.

You definitely don't want to overcook it but you do want it to be a little more firm because of the blackened "bark"... so it doesn't become a mess trying to eat.
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I’ve never done it by time. I do supremes with skin on. Once you can easily fork it off the skin, cook it about one more minute. I don’t know the science, but that extra minute removes the likelihood of salmon flavored burps post dinner.
 
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#19,399
#19,399
volfanbill said:
I’ve never done it by time. I do supremes with skin on. Once you can easily fork it off the skin, cook it about one more minute. I don’t know the science, but that extra minute removes the likelihood of salmon flavored burps post dinner.
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??
 
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