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OFFICIAL THREAD: General Cookery and Discussion

Omega Male

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Don't just salt, also sugar. Been doing that the last year and it really makes a huge difference with salmon no matter how you do it. It's spectacular when I fire up the KJ and do it crispy skin style on the cast iron griddle.
Sugar how? For Maillard?
 

Piobaire

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No, you rinse it off, a la dry brine. I always add sugar to my brines, wet or dry, as it helps the osmolarity but doesn't make anything overly salty.

 

Piobaire

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Omega Male

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This threak dating itself.
 

Nobilis Animus

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Rumour has it that soul music is good for fish.
 

Huntsman

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This was on the list of songs banned from being played at my wedding, on pain of non-payment. And Baby Got Back. It was a long list.
 

Piobaire

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My grind for dinner.

CBF72BC3-E3C7-4135-9161-DFCFBC53FA27.jpeg
 

Omega Male

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Only plebs clean they grillz.
 

Piobaire

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Which one? My Lynx? My KJ Big Joe? My Traeger?
 

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