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This is what I do as well - usually for 30 min. I got this from a ChefSteps tutorial and somehow it got stuck (mainly because it’s easy and gives good results) …

I've just been to the last outdoor farmers' market, so I have lots of vegetables. Does anyone have suggestions for cooking green beans and then freezing portions? I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?

I was gonna say I usually do an hour or two of salt, except if I'm making salmon to cook in the donabe - then I'll do that overnight or even up to 24 hours. Chicken for me is a whole different story...at least 24 hours makes it better!

It's not sliced, which will be interesting as I (obviously) don't own a commercial meat slicer, so getting it cut nice and thin might be a challenge

Keys for scale again Two tins of confit de canard showed up today too! I shall be eating well

Another round of French toast sticks made from a brioche hot dog bun. Sausage, banana slices and maple syrup.

Thank you, everyone! Exactly the answers I was looking for! Another +1 for EGullet!

One technique I have seen used in restaurants is dry brining the fish briefly (10-15 minutes) with a salt and sugar mixture. This draw out some of the surface moisture, which makes it easier to crisp out the skin (just rinse and dry before cooking). It also firms up the flesh slightly.

Judy Rogers was a huge proponent of salting early - her Zuni Cafe roast chicken salted 2-3 days before cooking is a case in point - but in her cookbook, she says, “Fish is a different case; freshness is imperative. When I preseason fish, it is for a few hours at most.” In Salt Fat Acid Heat, Samin Nosrat says, “Unlike meat, the delicate proteins of most fish will degrade when salted too early, yielding a tough, dry, or chewy result. A brief salting - about 15 min - is plenty to enhance flavor and maintain moisture in flaky fish. Inch-thick steaks of meatier fish, such as tuna and swordfish , can be salted up to 30 min ahead.”

Pizza night. Carbonara Mushroom

This dish intrigues me (and looks delish). Would you please ask Mrs. C for the recipe for this?

I am guessing it is sliced and is just a partial piece of a larger ham. The slices look rather large to me, but the picture perspective is a bit hard to judge.

Love the white almond sour cream cake - it's my go-to for special occaision cakes.

right / wrong / other, fish I salt about one hour prior to cook start.

Thanks @rotuts but I don't think I was clear. I'm not looking to make salt fish - like a bacalao or anything - just wondering whether presalting (maybe overnight like you would with chicken) is a good idea with meaty fish. I'm not trying to preserve it or anything - just looking for optimal texture.

interesting question I found some interesting possts : https://rickstein.com/blog/jacks-hacks-salted-fish/ https://nofima.com/worth-knowing/all-you-need-to-know-about-salting-fish/

Is it analogous to presalting a chicken or steak? I'm thinking about meaty chunks of grouper, tuna, swordfish, etc....

I'll get a better perspective later

That place is awesome! I've had some great conversations with the owner. She wants me to sell her some of my kencur and home grown Indonesian chillies. As far as I know, they don't carry the beef skin crackers (I've looked for them before) but they do have pre-fried shrimp crackers and some other krupuk (they look like shrinky-dinks).

Yes. Literally, krupuk kulit is' leather crackers'.

https://www.facebook.com/photo.php?fbid=1394197150929149&set=a.132995617049315&type=3

@Ddanno it looks very thin for a Ham .

ooof, that's a shlep!

Interestingly, I think the kulit in krupuk kulit means leather also...In many parts of Java, a shadow puppet show called wayang kulit is very traditional. The puppets are made from leather and the shows typically depict a portion of, or sometimes the whole, Ramayana (which is really long) and is accompanied by a full gamelan orchestra.

I baked a potato a few days ago and didn't use it, so last night I fried some bacon, then I took the potato and smooshed it in the pan with bacon grease and butter. I let it get nice and browned. Then I topped it with a tiny bit of cheese, sour cream, onion and bacon. Very tasty! And I thought I had a couple of other photos of it in process and finished, but they seem to have gone missing.