Baked and Slow-Baked Salmon Baking salmon is one of the easiest techniques to learn for great outcomes. There is also a technique called slow-baking salmon that we will look at in this post. Both offer great results; one takes a little longer, and I'll look at the pros and cons of each. Baked Salmon Baking...
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Everything You Need to Know About Marinating Foods
What is Marinading? Marinating is a culinary technique in which food, usually meat, poultry, fish, or vegetables, is soaked in a liquid mixture before cooking. Marinating aims to enhance the flavor, tenderize, and sometimes preserve the food. The liquid mixture used for marinating, known as the marinade, typically contains a combination of acidic ingredients (such...
Grilled Salmon Delight: Perfectly Cooked Catch of the Day
How to Grill Salmon to Perfection This 4th of July, you may be thinking of grilling burgers and hot dogs or chicken and steaks, but let's not forget some healthy fish, namely grilled salmon. Salmon is a great fish to grill because it can take the heat. Let's take a deeper dive into grilled salmon....
What is the Maillard Reaction and Why Is It Important to Cooks
How Important Is the Maillard Reaction in Cooking? The Maillard reaction is a chemical reaction that occurs when heat is applied to food, causing the food to brown and develop new flavors and aromas. The Maillard reaction is named after Louis-Camille Maillard, a French scientist who first described it in the early 20th century. The...
How to Cook Halibut So It Is Not Dried Out
Why Is My Halibut So Dry? Let me show you some brilliant ways to cook halibut so it isn't dry. This summer, my youngest daughter and I went up to McCall, Idaho, to visit one of my best childhood friends for the weekend. My buddy Tommy is a terrific outdoors person who hunts and fishes...
How NOT To Cook With Water - Steaming
How to Steam Foods Steaming is arguably one of the healthiest ways to cook because no added fat is needed. It is also a very gentle method as foods aren’t knocked around by boiling water or stirred over high heat. Rather, the steam gently penetrates and cooks all foods at around 212ºF, the boiling point...