Hi Adam, I tried the salmon technique last night and, sadly, it absolutely didn't work for me. The skin stuck to the non-stick pan and the flesh overcooked while we were waiting for the skin to try and crisp. It didn't appear that the salmon fat liquified to the extent that yours did. Maybe we had leaner salmon? The temperature was low and slow but not much rendered. Any thoughts?
Hi Max, sorry that happened! Here’s the original video from America’s Test Kitchen. They brine it first, but not sure that makes the difference? Leaner salmon sounds right. If it doesn’t render next time, add a splash of oil! https://youtu.be/ZuAR7hUk8aA
Hi Adam, I tried the salmon technique last night and, sadly, it absolutely didn't work for me. The skin stuck to the non-stick pan and the flesh overcooked while we were waiting for the skin to try and crisp. It didn't appear that the salmon fat liquified to the extent that yours did. Maybe we had leaner salmon? The temperature was low and slow but not much rendered. Any thoughts?
Hi Max, sorry that happened! Here’s the original video from America’s Test Kitchen. They brine it first, but not sure that makes the difference? Leaner salmon sounds right. If it doesn’t render next time, add a splash of oil! https://youtu.be/ZuAR7hUk8aA
Any reason why you removed the option to pin these subscription recipes?
Hmm… I’m not sure what that means? I’d that a Substack thing?
I feel weirdly relieved to hear you're not dying to eat at Noma. Me neither! It sounds fascinating, but just... not that appetizing?
💯