Red Mosquito • View topic - Kitchen Hacks & Cooking Tips: An Ideas Thread

dpupenya · **Joined:** Thu January 03, 2013 3:57 am **Posts:** 1300

EJ wrote:

dpupenya wrote:

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

spike · **Joined:** Wed January 02, 2013 4:18 am **Posts:** 28101

dpupenya wrote:

EJ wrote:

dpupenya wrote:

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

EJ · **Joined:** Wed January 02, 2013 3:15 pm **Posts:** 7021

spike wrote:

dpupenya wrote:

EJ wrote:

dpupenya wrote:

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

I will never look back now. Too many wasted strawberry tops before.

Norris · **Posted:** Wed April 06, 2016 7:52 pm

EJ wrote:

spike wrote:

dpupenya wrote:

EJ wrote:

dpupenya wrote:

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

I will never look back now. Too many wasted strawberry tops before.

I usually just pull the leaves off and eat it whole. You get a little stem but oh well.

Kaius · **Joined:** Fri November 15, 2013 6:14 am **Posts:** 11136

Greedo wrote:

Like this

What is the ideal oven temp for this?

Orpheus · **Joined:** Wed January 02, 2013 8:08 pm **Posts:** 2874

I'd probably say 325-350 for a lil bit.

washing machine · **Posted:** Sat April 16, 2016 12:08 am

Lately when I eat chocolate ice cream, I've been dipping my spoon in a jar of peanut butter first. If your ice cream is soft enough, the peanut butter will stick on your spoon long enough to flavor multiple bites. Once the peanut butter is gone, the memory still coats your taste buds and lasts for the rest of the bowl. You're welcome.

doug rr · **Posted:** Sat April 16, 2016 12:12 am

i'm going to try that tonight with a pint of cherry garcia

dpupenya · **Joined:** Thu January 03, 2013 3:57 am **Posts:** 1300

Why has trag kept this hidden from us?

tragabigzanda · **Posted:** Sun April 17, 2016 2:55 pm

dpupenya wrote:

Why has trag kept this hidden from us?

I do a parfait sundae called the Five Minute Miracle: dark chocolate ice cream, peanut butter, fresh whipped cream, layered 2x in a pint glass.

Bammer · **Posted:** Mon April 18, 2016 4:41 am

doug rr wrote:

buy better spoons

Word.

Chris_H_2 · **Posted:** Mon April 18, 2016 1:30 pm

my daughter has a severe peanut allergy you jerks

Kaius · **Joined:** Fri November 15, 2013 6:14 am **Posts:** 11136

I would die if I was allergic to peanuts.

dpupenya · **Joined:** Thu January 03, 2013 3:57 am **Posts:** 1300

The corn cob hack did not work for me.....

I don't know if it was a lack of silk inside the husk, or if it's just too early in the season. Whatever it was, I cut the butt end off as shown but it would not slide out of the husk smoothly like the example did. After I pulled a bit of the husk away, I did manage to pull the cob out, and as I said there was very little silk inside. Unless e hack is specific to yellow corn, as mine was sweet white....

Shrug, I'll try again later in the season and/or with yellow corn.

tragabigzanda · **Posted:** Fri April 29, 2016 2:05 am

Hey guys, there's a great mini-conversation on fish prep right now going on here:

viewtopic.php?f=8&t=396&p=735085#p735085

tragabigzanda · **Posted:** Sun May 01, 2016 11:41 pm

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Chris_H_2 · **Posted:** Mon May 02, 2016 2:08 pm

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

tragabigzanda · **Posted:** Mon May 02, 2016 4:23 pm

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

Chris_H_2 · **Posted:** Mon May 02, 2016 4:53 pm

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

awesome! i'm glad it worked out (and you were able to salvage the fish)!

@SkitchP · **Joined:** Tue January 01, 2013 8:43 pm **Posts:** 9875

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

This is going to be the worst fucking ice cream ever.

Kitchen Hacks & Cooking Tips: An Ideas Thread

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