same kinda :X besides a texture thing thats almost a no go, doesnt have that earthy/minerally taste for me
hard to describe i guess for me. as an analogy would be like, eating wonder bread(or whatever enriched bleached shitty flour white bread) compared to like pumpernickel rye bread, or whatever heavy multi grain etc
like feels like am not eating a vegatable or something since doesnt have that gravely whatever grit
edit:
likes skin on potatoes got more of that taste too >.>
idk lel.
It didnāt upload the gif of the cooking and uploaded that but ok
This was curry fried veggies and mushrooms with egg and home made salsa
Nah I donāt use avocado traditionally like at all. If its getting fried Iād rather hawe the oil from a fresh avocado rather than condensed green flavor. Equally, a heated avocado acts like a potato, just with a fugk load more nutrients and protein. It grabs all the flavors around it and roses its own with the ooil getting stripped out while cooking.
Use sundried bombastic tomatoes and add a spritz of carlic and a squeeze of fresh orange or tangurine, fry low heat in pan.
Then take whitefish /salmon, set on block, put a garlic salt on it to let some of the fish dry a little, and absorb the flavor (if frozen), then after melted a little or at least a little dry, spritz a little oil on it, add paprika ,lemon zest, and black pepper, fry skin side first, then meat, then skin, then meat, plate,eat. Good altogether.
nah am good
maybe if by black pepper and garlic you mean entirely coat it so i cant even see the fish color at all anymore maybe, else nah dont go for the rich fish flavors, especially pickled/fermented like lutafisk, surstromming whatevers where its almost at the point where its not fit for human consumption(as in get sick from eating literally rotting garbage)
likes a grilled salmon prob bunch of black pepper, cayenne, garlic maybe salt maybe minced, maybe onions would prolly be pretty good, but no on the lemon butter baked
dunno -shrug- so far experience is random sushi, guacamole which is kinda shiz compared to salsa
Thereās about 100 steps between fresh caught whitefish such as halibut or cod, and lutafisk or surstromming. Also lutafisk is basically just fish pretending to be egg whites.
ye and baking is usually well far enough into the trash region
ābaked fish is trashā
let me boil my fancy steak
Thatās totally fine. Pot-au-Feu is legit good.
You can, you just have to be a real smart-ass about it and call it āsous videā.
Well, kinda, but not really.
nah not a stew, take a nice prime rib and just plop it in a shitty stainless pan with a bunch of water, drain the water just gib the wibbly wobbly meats on a plate
And this is comparable to baking fishā¦ How, exactly? I didnāt realize the mental olympics was happening today.
just because you can cook some things to good effect doesnt mean that method is good for anything
and normie low temp ovens not exactly the best way to make most cuts of meat
How very elitist of you. Iām sorry that proper preparation and baking of fish is too ānormieā for your refined bourgeois tastes.
Also if you canāt bake fish without fucking it up than Iām not sure you have any authority on the subject. Like itās literally the simplest option for stuff like bass and albacore. Halibut and cod are more flexible but also have the least flavor to lose from preparation.
are we talking about a larger cut of meat? say like a shoulder? a roast? an entire turkey?
something that takes a long time to cook as you dont want to turn the outside literally into charcoal by the time the inside is cooked to temp?
or are we talking about something similar in size to say a hamburger patty? maybe 3/4 a whole inch thick?
why have a smash burger or something when you can just plop it on some tin foil at 300
Weāre talking about half pound fillets, the exact kind you package when you gut a fish for packing and storage. Whole sides are taken for other prep like canning/smoking, obviously not baking.
ye little baby cuts can cook in a variety of ways, one of the last of which i would choose would be baking
last time had some was fresh lake trout basically ended up tasting like basic bitch buffet salmon, really one note flavor and uniform texture
sorta like a chicken nugget or fish stick(but without bunch of batter and such) , where if it was roasted on say an open flame, would have whole gradients or textures and flavors, thin tips and edges drier and more crispy, thicker parts a little more juicy, the more charred parts alot more smokey flavors etc
can do same in a higher temp like cast iron/carbon steel whatever pan, could in a oven if had it on broil and put right by the burners
not that big on the low and slow with no sear at any point, softer more gelatinous textures. ex: if you were making burgers or the grill and you just put them on the top like bun warming rack thats really far away for a long ass time. rather it be right front and center and it drip down a bunch of grease and it flare up and get super hot before you notice and it get too charred
breading and stuff depends on what you got in spice mix etc, how it crisps/if it forms sort of a skin/shell
but in general not a big fan of the richer fish flavors, crustaceans, clams, muscles and such either in most cases
Ahm Sous vide cooking
least thats in its own juices and not water tho lol
