Tuesday, April 14, 2015

Trussing a Roast Video

YouTube Link: Trussing a Roast
More Videos: Helen's Kitchen Channel

If you've been relying on dental floss to tie your meat, it's probably time to buy some kitchen twine.

Monday, April 6, 2015

Glazed Trout Video

YouTube Link: Glazed Trout
More Videos: Helen's Kitchen Channel

If I was cooking a 1 inch thick salmon fillet, I'd cook it on the skin around 5 minutes (lower the heat after the first few minutes if its threatening to burn).  Then give it 1-2 minutes on the flesh side.  At this stage the flakes should start to separate, but not yield all the way.  That's the point at which I'd add the glaze and give the fish another 1-2 minutes in the pan, followed by a 5 minutes rest on a plate.  The trout is so thin it doesn't need to rest, but thicker pieces of protein need the rest to finish cooking the inside.

If the fish has the skin, cook it on the skin side as long as possible.  The skin provides insulation and prevents the flesh from drying out.  Aim for the total cooking time to be 6-8 min per inch of thickness.