ITT is a large photo for Kevin: FISH 'N CHIPS
- Thread starter Chromatose
- Start date
kinda pixelly, let's post an unedited one to see the difference! (but still had to compress thanks to image uploading site rules)
Dead_Lioness
Godless
Dead_Lioness
Godless
Dead_Lioness
Godless
brush salmon with oil
sprinkle with seasoning (my secret ingredient is Emeril Original Essence, shhhhhhhhhhhh)
Lay on broiler pan SKIN SIDE UP
Broil ~6 inches from heat, 5 minutes per 1/2 inch thickness, flip halfway through.
sprinkle with seasoning (my secret ingredient is Emeril Original Essence, shhhhhhhhhhhh)
Lay on broiler pan SKIN SIDE UP
Broil ~6 inches from heat, 5 minutes per 1/2 inch thickness, flip halfway through.
good news: it was delicious
sad news: my thermometer couldn't read temps high enough to what I needed for the oil so my newfangled super duper double fry attempt #1 failed due to guessing at temps
Turns out what I thought was the right temperature for the second fry was WAY TOO HIGH and they turned black upon hitting the oil
fun news: I need to go buy a candy thermometer for next time.
I'm used to canola/vegetable oil starting to smoke by that point but peanut oil is awesome like that so I had no idea it was so hot
sad news: my thermometer couldn't read temps high enough to what I needed for the oil so my newfangled super duper double fry attempt #1 failed due to guessing at temps
Turns out what I thought was the right temperature for the second fry was WAY TOO HIGH and they turned black upon hitting the oil
fun news: I need to go buy a candy thermometer for next time.
I'm used to canola/vegetable oil starting to smoke by that point but peanut oil is awesome like that so I had no idea it was so hot
Captain Beard
No longer active
- Sep 6, 2001
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Dead_Lioness
Godless
I usually make my salmon with olive oil (as 90% of my food...) but I'll try that Derick (with the secret ingridients shhhh!)
Another cool way to make it (Like I did yesterday) is to take thyme, rosemary, oregano, basil, and cilantro- chop fine. Place salmon fillet inside aluminum foil,
brush with olive oil, sprinkle fresh pepper, kosher salt, and on top a big amount of the fresh herb mix. (make sure it covers all fish) Close seal the aluminum foil of top (so it looks like a burrito)
Place inside Pyrex oven dish, back for about 20 min on 400-375 - the result is juicy yummy and full of flavor salmon!
Another cool way to make it (Like I did yesterday) is to take thyme, rosemary, oregano, basil, and cilantro- chop fine. Place salmon fillet inside aluminum foil,
brush with olive oil, sprinkle fresh pepper, kosher salt, and on top a big amount of the fresh herb mix. (make sure it covers all fish) Close seal the aluminum foil of top (so it looks like a burrito)
Place inside Pyrex oven dish, back for about 20 min on 400-375 - the result is juicy yummy and full of flavor salmon!
I like broiling because it's the poor man's outdoor grill.
and use olive oil on salmon, yes. The peanut oil was for the fries.
and use olive oil on salmon, yes. The peanut oil was for the fries.
Dead_Lioness
Godless
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
- 48
I've never had okra that wasn't breaded and fried
<_<
>_>
does that mean it has to be that way on the pizza?!
<_<
>_>
does that mean it has to be that way on the pizza?!
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