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 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?
Any reason why you removed the option to pin these subscription recipes?
I feel weirdly relieved to hear you're not dying to eat at Noma. Me neither! It sounds fascinating, but just... not that appetizing?