AlaMoi

saffron poached salmon with pan roasted veggies + noodles. really good, if the cook does say so himself . . .

@BeeZee poor trim / prep. there's a tendon that runs down the inside of the breast - just like a chicken breast. one resto sliced the breast - and half or more of the slices had a chewing wad one had to 'work around' that visit was the second disaster dinner, so we don't go there anymore....

I guess one question is 'why so tough?' now,, freezing is not a good tenderizing method . . . (sigh) if frozen is all you can get . . . for poultry I'm very fond of (oven) low temperature cook - like 200-210'F followed by browning/searing/grill marks/make pretty. without a single question this side of the moon, over cooking chicken/duck/turkey makes it tough. stop at 140'F, use the carryover heat.... poaching is an excellent method - fish/chicken, etc.. just barely simmering water - keeps the meat wet/moist. these method do not lend themselves to "instant dinners" however. example chicken breast - #1 if it's two inches thick, go to Chic-Filet.... I sliced in half thickness wise - poaching (starting with a frying pan of hot water) only takes <10 minutes. instant read thermometer highly useful.

I'm a sucker for cute very utile doohickies - nice find!

I think omelets get foisted as 'an ideal' simply because the basics are extremely simple. eggs pan heat no "special stuff" needed. three day reductions etc. etc. etc. . . . not needed . . . so, iffin' it is so simple, how come it's 'so hard?' just about every person on the planet has had a delicious omelet. so what happened? imho, the first issue is , , , cooking an omelet is much more about technique than other mentionables. one has to recognize when the pan temp is right - one has to correctly judge when the omelet is 'set' that can take a bit of learning/experience - for people who wish only to master minutes+seconds+power level for the microwave.... that can be an issue. there is another aspect to 'OMG that was a good omelet!' - which is 'seasoning' - a salt free omelet . . . not gonna' cut it. then the 'fillings' . . . more is not more better. too much volume, the omelet is not well behaved on 'rolling out' the fillings also have a huge effect on 'seasoning' aka taste . . . cheddar vs. Asiago . . . worlds apart, for example. I did an interesting approach recently - used a stick blender to 'whip up' the eggs+dab of water. that introduces a lot of air and hence physical volume to the omelet 'mix' - 'filled' a ten inch pan noticeably more than 'usually expected.' it worked - requires lower heat+more time, turned out more pure eggish blanched style. ... frankly I'm more a fan of the "country style" omelet where it is entirely permissible to have some slight browning.

steelhead are genetically identical to rainbow trout . . . in nature, they spawn in fresh water rivers, but "go to sea" for their adult life. lots of details here https://fishermansauthority.com/how-to-catch-steelhead/

yuppers - that's the good stuff... our Costco packs it in both 1 filet and 2 filets per package. two is a bit much . . . altho even with one side I divide it into 3 or 4 "meal size" pcs, freezing what we don't eat 'that day' ....which is why I don't buy their huge qty of salmon - it's not tasty to re-freeze previously frozen . . . .

several states (west coast) and the Federal government list steelhead trout as 'endangered' - so one rarely find wild caught. at our local PA Costco it is fresh/never frozen - farmed in Norway. most/all? of the salmon Costco carries is farmed, from Scotland - but "previously frozen' pricing is similar tho....

does your Costco carry steelhead trout? looks like salmon, slightly different, really good. our fav use for the rostissed chick is 'a meal' + chicken salad, then simmer down the carcass for chicken noodle soup base. when it gels, you get super stock for the soup!

Nuwave and Salton came up in my searches for "with probe" Salton seems to be 'only x left' on most sites - are they still a viable company? the Nuwave - at 1/10th the price - looks like a decent alternative . . .

I always froze excess garden green beans 'uncooked - unblanched - whole - untrimmed' I would chill them, then spread very thin on a cooking / roasting sheet, into the freezer. my 'take' on IQF - put the frozen beans in a freezer zip lock. that way I could extract/cook as many as I needed. in my experience, cooked/boiled/steamed green beans become greenish mush when frozen-then-thawed....

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

thanks for that lead! edit to add: !! $1499 . . . ahhhhh, I think mebbe I look for alternatives....

one can read the specs and the marketing blurbs, but whether what they say is supported in real life . . . requires a different source.

I'm thinking on getting a stand alone induction burner - however with "temperature" control . . . I realize the sensor may 'err' - seeing only the pot and not the 'contents' - however, have thermometer, can overcome . . . I also see it would be very handy for 'many pots holiday cooking' type things - as well as long slow stuff, which I seem to be morphing more and more into.... thinking in the 6-8 inch range. kitchen has three separate 20 amp 110v circuits - I'm leaning toward higher wattage models. a lot has changed over the years - anyone have current experience/recommendations on 'temp control induction' doohickies?

quick pressure release . . . at lower pressure, water boils at a lower temperature. this is the whole point of a pressure cooker - increase the pressure, boiling point also increases, makes things 'cook faster' at a higher temperature. it's not impossible that quickly releasing the pressure could result in (some) moisture inside the meat 'boiling off' rapidly, leaving the meat dry / drier / tougher.

the usual seasonings are semi-consistent across recipes - as for 'too thin' one approach I've used is start with a roux, cook it to dark, use that as a base, adding beef stock as needed to adjust consistency to your liking. for wine I like Marsala - has a nice flavor twist. another very successful trick: make it, cool, chill overnight in the fridge, reheat&serve next day. (the baby potatoes below were boiled and added on service second day....)

hmmm. I may resort to some sort of wash - but methinks I'll go with slight modifications first. the recipe - used also for mini-baguette - makes two. next go I'll do one loaf, one + one epis style.

well, first attempt in the books . . . disappointing.... followed Bouchon Bakery book recipe & technique precisely. I do not have a steam oven.... the bread did not brown - the technique calls for baking at 460'F imho, this is too hot. baked in a preheated oven on a preheated stone,,,, it's 'done' before the crust has time to brown. lack of rise - altho the 'times' were done by a timer, I suspect my kitchen is too cool for the prescribed times. next up: reduced baking temp multiple 'misting' for humidity extend rising times to make results vs. timer going off . . .

grew up on the Delaware Bay, married a Chesapeake Bay girl . . . our crab cakes are: lump crab meat beaten egg to bind liberal Old Bay Seasoning sprinkles of panko, as needed, to sop up any loose liquid to allow hand patty formation. the one thing I've learned over the decades . . . . it takes more Old Bay than one might initially use . . . DW - the crab expert:

if you're going to do an external / remote fan & ducting, check with a local sheet metal fabrication shop. you can likely get a to the nth dimension/size stainless steel hood. with filter rack and drip pan and e-z drains, for half - or less - of the big name stuff . . . and features you may not get in the biggie names.... btw . . . 'oversized' is a most excellent choice. I have a 36" six burner top, with a 36" 'hood' to fit the space, and windows with lots of 'film deposits' from hi-temp searing/frying, even on the highest fan/CFM setting.... given my 'druthers, I'd go for 8" each side and 8" front to back . . . to capture the 'issue' of real cooking.

went Schwaebisch - Jaeger Schnitzel / spaetzle / etc....

it's cute when the publisher insists on including volume measures to by-weight recipes . . . to all - appreciate the tips / info / etc - this project could be a bit easier than I initially thought!

wow - sure does! thanks for the lead!

I'm fixing to develop a copycat of the Bouchon "rolls" they serve (warm) with brunch. looks like: two issues: 1 - the bread itself 2 - the technique at first I thought they did the scissors-snip thing to create the 'outcroppings' - but on closer exam it appears they make individual taper/torpedo shape rolls and overlap / glue them together & let rise . . . note also what looks to be the 'cut surface' . . . like each was cut on diagonal from one long baguette(?) then 'stuck together' the crust on these is not hard-crisp; the softer crisp could be an artifact of baking/holding at humidity? it's the crumb where I have no good experience. the crumb is fairly 'fine' - no big holes/etc ala 'good rustic bread' the texture is not soft/mushy like a typical 'dinner roll' - it's 'firm' - tears easily - stands up to a knife spreading butter&jam my thinking is a well machine kneaded baguette dough - thinking the extra kneading may produce a finer crumb. any ideas / experiences / advice along the line?