camerasforeyes

Dinner was delayed until tonight so I think I will likely go with steamed now as going to be using the oil to fry some squid. Will have to wait for another go. Thanks for all the replies, this is a great resource. For the probe I use a thermocouple with a metal chain cable so it can withstand heat. It is pretty good for lots of uses, recently worked perfectly for cheesecake to stop the egg protein setting too fast without having to open the oven to check temp/wobble with a thermapen or your eye. Does anyone have any idea why you would not fry an oily fish other than to keep the oil fresh for future use? I imagine it is not as firm when done due to the muscle structure/fat distribution and so wouldn't work as finger food.

Is proper sea trout, the anadromous version. I was just thinking of a shortcut version as I have only a couple hours of prep on arrival. I think best to either filet and then pan fry is a lashing of oil or slow cook in the oven/water bath as is suggested. My only wonder is about frying it with a probe inside the flesh and then pulling it when it rises above 50 degC, presuming a 10 deg rise in latent heat and if that precaution would help to preserve the flesh? It would be the most epic deep fried fish on the bone if it would work. Also it is around 2.5 kgs or slightly less than 5.5lbs.

Got a nice whole gutted sea trout for dinner on New Years, was thinking of cooking it like pla rad prig which is found a lot in southeast asian cookery. Assuming these constants - Large volume pot/container Tons of fresh neutral oil Accurate temperature measurement/volume of oil in order to retain temperature Discarding of oil after first use De-scaled and scored along the meat to allow accurate heat penetration My question is - ? Would frying an oily fish such as sea trout work? Should I lightly flour the outside? If so what should I use? - Having a lot of success with potato flour/MSG/salt combo at the moment for deep fried squid/prawns etc.. But is there something lighter? Maybe a dusting of cornflour without an egg coating underneath? All I have found so far is the deep frying of a high oil content fish would render your oil useless. People have talked of frying whole salmon but never actually doing it. I don't want to waste it due to the cost. In all my cooking experiences I have never actually deep fried a hikari mono style fish, albeit a whole one. Sea trout has a more delicate flesh than salmon but here in the UK has a similar taste. Failing these options I could bake, mi cuit in a temp controlled oil bath or cook en papillote. Anyone done this before? Not sure about stepping into the void. Dinner will be cooked with sauteed gai lan, rice and tons of fried garlic sprinkled liberally. Thanks in advance!

also makes an interestingly good Martini, was turned on to this gin in 1999 at Gramercy Tavern(NYC), and I've kept a bottle in my cabinet since (not the same one mind you).. So i'll put in a second on this one, but it is in the super-premium price range ($60/750ml) here in the states, and be warned is a very high proofed gin... they do make a lower proofed version, but i have not seen it available in my area...and dont know what the price difference would is... sb ← Its just shy of 20 pounds a bottle here in Edinburgh for the 46% lower proof version (which is still quite strong). The colour has always taken people aback. Due to actual saffron being added to each batch it looks a pale yellow. When I've gifted a bottle sometimes I am asked whether its gone off or not! Its the real deal though, not like other less reputable gins that are too orange from saffron flavour/colouring been added.

We must know the same people. Nick ← I would hasten to add that the Fever Tree tonics are on par with Schweppes. Their bitter lemon is also very good (slightly divergent from the topic but its also a mixer containing quinine).

Well as my first post I would second all the Plymouth and Juniper Green recommendations for a general bar gin. If you wanted to get fancy, the best gin I ever had was Cap Rock Organic Gin made by a small craft distillers called Peak Spirirts in Colorado . The base spirit is made from apples (similar to a eau de vie de pomme) rather than the usual grain. It worked surprisingly well in several tried cocktails. Its got lovely fruit notes to it and is one of the only gins that I would happily drink neat all day long. I've been trying to order a case of it from the states, too bad now I have found a place in California that would package and send to Scotland the dollar is around 1.37 to the pound! If anyone is in CO and could pick some up to send me I would happily trade some Scottish products. I've seen Lagavulin 16 year old here for around 30 pounds a bottle.. For local Scottish gins I don't think you can beat Old Raj, its saffron notes are particularly good in a g and t. Blackwoods is another great one from Shetland, although I think its changed its botanical make-up lately as I think they went out of business and were bought over by a big company. Well that's my 2p anyway.. edit - Also for those of you that are interested in these things, I think the Cap Rock is the only organically produced gin in the whole of USA..