How to Bronze Your Salmon - CHOW

http://www.chow.com Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.

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Howto & Style

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• chow.com
• chow
• chowhound
• food
• fish
• salmon
• bronze
• seafood
• cook
• sear

[superkirby14]

CHOW TITZ

[purrsandscratches]

searing doesn't seal in the juices, silly!

[10cookman]

@10cookman sorry is not Spanhish is Portuguese..... i translate my text and I copy the wrong.....but basically what happens is you start to melt the fat inside, and when you place the fat in the oven is already liquid and spreads quickly inside.

so you must let stand the protein to have the fat evenly distributed ....

was what he meant

[fishin18]

@10cookman i don't speak Spanish. Hablo inglés...

[10cookman]

@fishin18 when you seal a fish or a meat, you seal the juices.... mas basicamente o que acontece é que começas a derreter a gordura interior, e quando colocas no forno a gordura já está liquida e espalha no interior mais rápido.

por isso deves deixar descansar a proteina to ter a gordura distribuida de fotma uniforme....

[riazmurad97]

dorito consomme at 0:39

[sharpkeet]

Everytime he says fish, make a batch of Doritos consommé.

[Renulph]

Temperature of the oven is PERTINENT INFORMATION.

[chillaxation]

He placed a pan with a rubber handle in the oven. :D Nice one

[fishin18]

I am SOOOO tired of people saying that searing locks in juices. IT DOESNT!!!! once the protein strands in the muscle fibre (which look like springs under a microscope) reach a certain temperature they contract and tighten. just like when you wring out a wet rag. all the liquid comes out. there is no way to reverse this effect. the reason why searing makes food taste better is because of Maillard Reactions.

[88thebrian]

consome that stuff

[JustCausePwnzr]

looks like a piece of shit. This is the most retarted cooking method I have ever seen.