Read my latest IWL blog entry! An Ode To Rule Breaking
How do you crispy the skin up? My blow torch does a half decent job but not good enough
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Read my latest IWL blog entry! An Ode To Rule Breaking
Yep - tried that!
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Read my latest IWL blog entry! An Ode To Rule Breaking
Dry the salmon really well. Place the salmon on something flat like a cookie sheet, skin side up. Stick that in the fridge, uncovered, for about an hour. Make crosswise slits through the skin every inch or so, but don't cut too deep. In the last picture you can see I went a bit too deep because I was too lazy to sharpen my knife sufficiently.
Then do as Raza says. Don't skimp on the oil. If your cast iron pan is properly seasoned you should be able to use it, but if you've got a non-stick that can take the heat without warping use it. You want the fish almost cooked before turning. The flesh side needs only a minute right at the end. To keep it even moister I spoon the hot oil over the flesh as soon as I drop it.
Solve all your doubts through question mode.
Basic Gnocchi with a tomatoes salsa and yesterday's leftover roast chicken![]()
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My colleague won a bunch of these ready meals in a competition and gave them to me. They're cooked meat but don't require refrigeration, and last until June 2019 which is odd. And it says you can eat them cold! So I tried it. Tasty, if a little crunchy (the rice). Let's see if I survive.![]()
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Read my latest IWL blog entry! An Ode To Rule Breaking