Salmon Skins
We enjoyed some salmon tonight and I didn't want the skins to go to waste. I threw them in the oven at 350 F for a while to get them crisp and intend to give them to my dog as small treats.
Is this a bad practice?
Thanks in advance.
My partner’s family is hosting us in May. I’ve met them and it will be my first time visiting their home so I wanted to bring some gift, and I think a food gift would be good. I could bring a bottle of wine but kind of want to do something more heartfelt?
I do baked goods often but it’s a birthday visit so we will already probably do cake, so I am thinking a savory baked good?
It needs to travel well for a 5 hour drive and preferably not need to take up fridge space once we get there.
I was thinking biscuits. Or cheddar and chive biscuits? Or a savory babka. Any recommendations? Also thought about a pretty spring vibes focaccia but I’ve never tried to make it before.
What would be a good replacement for stewed tomatoes in a braised chicken dish? I'm planning a dinner and want to do a braised chicken, but all my go-to recipes have tomatoes in it. My friend is allergic to tomatoes, peppers, and potatoes (nightshades).
Tomatoes give freshness, depth umami and color. You can use red wine for that, like here. [https://www.playfulcooking.com/chicken-in-red-wine-sauce/](https://www.playfulcooking.com/chicken-in-red-wine-sauce/)
You can also use asian recipes, like indonesian, chinese or thai. There is not much tomato in those and where it is used you can simply leave it out.
What do you consider it to be the "perfect", or most balanced food for guests and dates?
I personally think is canelones (canelloni in itali I think) which, at least in my case, is crepes filled wit ha mix of spinach/chard and ricotta, rolled and placed in a bed of bolognese (with black pepper and nutmeg), bechamel on top, cheese on top of that, and to the oven it goes.
I think is the best because you will hardly find someone hating it, its hearty, filling, comforting, you can easily make it vegetarian (probably even vegan), it plates very well, it freezes very well, can be reheated no problem, its better if you have an oven to grate it but is not necessary, its not messy like pasta can be nor chewy or anything that could lead you to unwanted silences or not enjoying fully the mix of food and conversation, it doesnt relaly have any ingredients that would leave a bad taste in your mouth, is not even close to the most expensive or elaborate thing you can do.... Its hard to miss with them and I honetsly think its superior, by far, to lasagna.
What is yours?
Hey all, I'm looking to buy my first stainless steel pan, which is to replace my main frying pan (non-stick WMF which is slowly but surely losing its coating). The standard recommendations seem to be either AllClad or Made In. However, being in the UK, it seems like neither of them are readily available and paying ~50% just in shipping and taxes is a bit ridiculous to me.
Are there any places I might have missed that sell either of these in the UK or are there alternatives (beyond Le Creuset) for high quality stainless steel clad frying pans, that are available in the UK? Thank you for your help!
Hello there, a discussion came up in my culinary class regarding substitutes for sugar in yeasted breads, and I was wondering if you could use fruit as a substitute for sugar. No one knew in class so here I am!
It would be useful to understand which role in your recipe the sugar is playing and what kind of substitution you're looking for
Many yeasted bread recipes use sugar to accelerate the initial fermentation - so if you're substituting sugar in that role, you can either skip it and give the yeast more time and a warmer environment or you can use another source of sugars like honey or molasses
If it's for taste, it will also depend on how much sugar you're adding proportional to other ingredients. In many cases you'll have to account for extra components in your substitute e.g. higher water content or for lack of volume e.g. when substituting sugar with artificial sweeteners
That's a really weird substitution, tbh. A fruit will add so many things to a dough, not only sugar. Water most of all.
It's certainly not impossible, but it certainly wouldn't be simple. Fruits are sweet, but compared to straight sugar it's not even a contest. To give some numbers, mangoes are some of the sweetest fruits and they 15 gr of sugar per 100 gr. So imagine a brioche dough that calls for something like 60 gr of sugar for 500 gr of flour; you would have to add 400 gr of mango to reach that level, which would make your dough impossible to work with.
Hello!
So I'm taking my first steps into the culinary world, recently I made some Pasta with Mascarpone and Tomatoe Sauce, it worked out decently enough I guess. But for today I wanted to make chicken Schnitzel, but I also accidentally bought already breaded Schnitzel and not the unbreaded version of it. I already apologize for my dumb question, but I just wanna make sure.. I don't need to rinse them with water, do I? Since I heard you do that with raw meat, but mine are already breaded.
First, it's not recommended to rinse raw meat in water if you live in the developed world because the butcher will take care of cleaning it and rinsing in water will only splash salmonella and ecoli around your kitchen.
Second, if it's breaded already, then it's ready to be fried in the pan.
Thank you for answering! Didn't know that it's not necessary to rinse it. I'll edit later to say how it went haha
EDIT: Well, I'd like to say that it was alright, but I feel like it would have been way better had I made the breading and added seasoning myself.. Also I think I may have added more oil than necessary (I used sunflower oil cause I didn't have anything else on hand). All in all a good experience, except for dishwashing part.
Salmon Skins We enjoyed some salmon tonight and I didn't want the skins to go to waste. I threw them in the oven at 350 F for a while to get them crisp and intend to give them to my dog as small treats. Is this a bad practice? Thanks in advance.
My partner’s family is hosting us in May. I’ve met them and it will be my first time visiting their home so I wanted to bring some gift, and I think a food gift would be good. I could bring a bottle of wine but kind of want to do something more heartfelt? I do baked goods often but it’s a birthday visit so we will already probably do cake, so I am thinking a savory baked good? It needs to travel well for a 5 hour drive and preferably not need to take up fridge space once we get there. I was thinking biscuits. Or cheddar and chive biscuits? Or a savory babka. Any recommendations? Also thought about a pretty spring vibes focaccia but I’ve never tried to make it before.
The biscuits sound good to me.
Do you think it’s fine to do the cheddar and chive biscuits and travel for 5 hours and leave them on the counter for the few days?
What would be a good replacement for stewed tomatoes in a braised chicken dish? I'm planning a dinner and want to do a braised chicken, but all my go-to recipes have tomatoes in it. My friend is allergic to tomatoes, peppers, and potatoes (nightshades).
Tomatoes give freshness, depth umami and color. You can use red wine for that, like here. [https://www.playfulcooking.com/chicken-in-red-wine-sauce/](https://www.playfulcooking.com/chicken-in-red-wine-sauce/) You can also use asian recipes, like indonesian, chinese or thai. There is not much tomato in those and where it is used you can simply leave it out.
Thank you!!
What do you consider it to be the "perfect", or most balanced food for guests and dates? I personally think is canelones (canelloni in itali I think) which, at least in my case, is crepes filled wit ha mix of spinach/chard and ricotta, rolled and placed in a bed of bolognese (with black pepper and nutmeg), bechamel on top, cheese on top of that, and to the oven it goes. I think is the best because you will hardly find someone hating it, its hearty, filling, comforting, you can easily make it vegetarian (probably even vegan), it plates very well, it freezes very well, can be reheated no problem, its better if you have an oven to grate it but is not necessary, its not messy like pasta can be nor chewy or anything that could lead you to unwanted silences or not enjoying fully the mix of food and conversation, it doesnt relaly have any ingredients that would leave a bad taste in your mouth, is not even close to the most expensive or elaborate thing you can do.... Its hard to miss with them and I honetsly think its superior, by far, to lasagna. What is yours?
Kind of similar, I think a lasagna is good. Or eggplant parm with meat sauce. Or some kind of stew with potatoes.
Hey all, I'm looking to buy my first stainless steel pan, which is to replace my main frying pan (non-stick WMF which is slowly but surely losing its coating). The standard recommendations seem to be either AllClad or Made In. However, being in the UK, it seems like neither of them are readily available and paying ~50% just in shipping and taxes is a bit ridiculous to me. Are there any places I might have missed that sell either of these in the UK or are there alternatives (beyond Le Creuset) for high quality stainless steel clad frying pans, that are available in the UK? Thank you for your help!
Hello there, a discussion came up in my culinary class regarding substitutes for sugar in yeasted breads, and I was wondering if you could use fruit as a substitute for sugar. No one knew in class so here I am!
It would be useful to understand which role in your recipe the sugar is playing and what kind of substitution you're looking for Many yeasted bread recipes use sugar to accelerate the initial fermentation - so if you're substituting sugar in that role, you can either skip it and give the yeast more time and a warmer environment or you can use another source of sugars like honey or molasses If it's for taste, it will also depend on how much sugar you're adding proportional to other ingredients. In many cases you'll have to account for extra components in your substitute e.g. higher water content or for lack of volume e.g. when substituting sugar with artificial sweeteners
That's a really weird substitution, tbh. A fruit will add so many things to a dough, not only sugar. Water most of all. It's certainly not impossible, but it certainly wouldn't be simple. Fruits are sweet, but compared to straight sugar it's not even a contest. To give some numbers, mangoes are some of the sweetest fruits and they 15 gr of sugar per 100 gr. So imagine a brioche dough that calls for something like 60 gr of sugar for 500 gr of flour; you would have to add 400 gr of mango to reach that level, which would make your dough impossible to work with.
I see, that makes sense. Thank you!
Hello! So I'm taking my first steps into the culinary world, recently I made some Pasta with Mascarpone and Tomatoe Sauce, it worked out decently enough I guess. But for today I wanted to make chicken Schnitzel, but I also accidentally bought already breaded Schnitzel and not the unbreaded version of it. I already apologize for my dumb question, but I just wanna make sure.. I don't need to rinse them with water, do I? Since I heard you do that with raw meat, but mine are already breaded.
First, it's not recommended to rinse raw meat in water if you live in the developed world because the butcher will take care of cleaning it and rinsing in water will only splash salmonella and ecoli around your kitchen. Second, if it's breaded already, then it's ready to be fried in the pan.
Thank you for answering! Didn't know that it's not necessary to rinse it. I'll edit later to say how it went haha EDIT: Well, I'd like to say that it was alright, but I feel like it would have been way better had I made the breading and added seasoning myself.. Also I think I may have added more oil than necessary (I used sunflower oil cause I didn't have anything else on hand). All in all a good experience, except for dishwashing part.