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Fish tweezer vs. needle nose pliers

itsstillmatt

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Originally Posted by esquire.
Has anybody read or tried this seafood cookbook, Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea? I'm not really into french cooking, but he's supposed to be the best seafood chef in France who won three Michelin Stars only to return them shortly after he won them. I know that restaurants consider medium-rare salmon to be cooked perfectly, but is that really safe for the home cook? We're not getting the same quality of fish that top restaurants get. And, then, of course, other restaurants down the line ape that style even if they're not using the same quality fish. Even then, we're still talking about a anadromous fish that spends significant time in fresh waters where it can pick up parasites and bacteria and tapeworms. Sounds interesting as a way to keep the salmon meat moist. But, aren't you losing the textural contrast between crispy skin and moist flesh underneath with this method? Could you have tried something like searing it first on the stove, and then finishing it in oven? Or, first pop it in oven at something like 400 degrees for brief period and then finishng it in oven at 250 degrees?
Roellinger's cookbook is probably the worst I've seen, certainly the worst I have. It is gimmicky and disorganized. You basically disregarded all earlier advice, so I will assume that you will do the same now, but as far as salmon, if you want to eat it medium rare, you can eat farmed salmon (there are some good ones) or you can eat deep frozen salmon. Again, there are good ones. Restaurants cannot select their fish based on not having invisible parasites, and the highest quality fish for taste, are actually the ones most likely to be infested. Sucks, I know, but fully cooked salmon isn't actually worth eating at all. As far as cookbooks, heed foodguy's advice. You don't learn to cook fish by increasing the complexity of dishes.
 

foodguy

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Originally Posted by esquire.
Even then, we're still talking about a anadromous fish that spends significant time in fresh waters where it can pick up parasites and bacteria and tapeworms.
what matt said

Originally Posted by esquire.
Sounds interesting as a way to keep the salmon meat moist. But, aren't you losing the textural contrast between crispy skin and moist flesh underneath with this method?

Could you have tried something like searing it first on the stove, and then finishing it in oven? Or, first pop it in oven at something like 400 degrees for brief period and then finishng it in oven at 250 degrees?


can't have both ... sorry. opposite ends of the spectrum. if you want crisp skin and moist flesh, do the squeegee one-side sear. if you want really melting, completely delectable flesh, do the oven-steam and don't serve the skin.
 

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