4 ms·
Thanks for the replies everyone. I've loved and cooked on my cast iron and carbon steel pans for years but recently life got busy and I went back to non stick f
by ronyeh 3y ago
Thanks for the replies everyone. I've loved and cooked on my cast iron and carbon steel pans for years but recently life got busy and I went back to non stick for some things (like scrambled eggs or salmon skin).
I think we just forget how low maintenance a non stick pan is for normal people who don't care about cooking. To normal folks, the idea of preheating a pan slowly, or wiping some oil on with a piece of paper and reheating the pan to dry it (after cooking!) are extra steps that take time out of your busy day. I do notice I use fewer paper towels once switching back to nonstick. I probably also use less oil in my cooking too!
- rpastuszak 3y agoDo you mean just salmon skin? How do you prepare it?
- tlavoie 3y agoI just smoked a batch of salmon, skin-on. When we eat some, some very happy dogs get the skin. I would be curious if there was a good prep for human consumption though.
- ronyeh 3y agoHumans can eat it the same way. I just pan fry until it's crispy and add some salt to taste. My kids love fried salmon skin (along with salmon + rice + dry seaweed wrap).
- rpastuszak 3y agoThis sounds great! A salmon version of pork cracklings but somewhat more umami.
- tlavoie 3y agoI'm not usually a fan of the texture straight off the meat, but frying it up does sound good! And after all, this has been smoked already, so there's a ton of flavor.