[london.food] griddling

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--- Received from GA.KWIST1 TBC HOT DESKING                14-04-05 13.4=
7

  -> london.food@xxxxxxxxxx.xxx
  -> simon@xxxxxxxxxx.xxx

I've tried both methods to get the beautifully defined seared lines on
food.

Best results achieved, but not consistently, by oiling surface of food
and having griddle pan at a medium temperature.

Kay

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From: simon@xxxxxxxxxx.xxx
To: london.food@xxxxxxxxxx.xxx
Date: Thu, 14 Apr 2005 13:21:31 +0100
Subject: [london.food] griddling


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.



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• (no message)
  • [london.food] griddling Simon Wistow 13:21 on 14 Apr 2005
    Last night I did basmati rice cooked with roasted and crushed cumin and
    • Pan-seasoning (was Re: [london.food] griddling) Roger Burton West 13:32 on 14 Apr 2005
      A friend's guide to omelette pans:
      • too deep to show
    • Re: [london.food] griddling David Turner 14:06 on 14 Apr 2005
      What works for me when using a griddle is to have the pan as hot as
  • Nigel Rantor 14:43 on 14 Apr 2005
    I sympathise. I too have had experiences with people who cannot the
    • Joel Bernstein 14:47 on 14 Apr 2005
      I've never tried cumin with fish... A really good seasoning for fish is
      • too deep to show
  • [london.food] griddling KAY WISTOW A15 14:47 on 14 Apr 2005
    --- Received from GA.KWIST1 TBC HOT DESKING 14-04-05 13.4=
    • Re: [london.food] griddling Tom Sulston 13:57 on 14 Apr 2005
      I second this: a thin oil layer on the food surface is good for keeping

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