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Last night I did basmati rice cooked with roasted and crushed cumin and some cumin seeds. I stirred through some olive oil, chopped vine tomatoes and a bit fo sour cream and then did griddled salmon fillets on top. And jolly nice it was to. The salmon I marinated in lemon juice, finely diced garlic and a mix of smokey chilli oil and normal oil and the flavoru was lovely (although it would have benfitted from marinading for longer but, well, I was hungry) however attempting to cook the fillets in the griddle failed to acheive classy sear lines like wot I wanted. I suspect that the two main causes of this problem were that 1) My pan needs a bit of TLC and a bit of a reproof [*] 2) I left the pan dry but the mrainade on the fish. I think if I'd lightly oil the ridges of the pan and patted the fish dry then I might have got better results. I've also had conflicting advice re: the temperature of the pan. I was convinced that the pan should be as hot as possible but I'm sure I remember reading recently that you get better results from a medium heat. Thoughts? Comments? Simon [*] tips of proving pans appreciated. I have a lovely little omlette pan which has never quite been proven properly and I should really get round to doing it. -- all content and no style
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