KeithMukai on nostr

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@KeithMukai 1691457392

Cast iron pan skills getting pretty solid!

* Dry brine for a few hours at room temp on a wire rack, skin side up
* Let the pan get hot, add a bit of avocado oil
* Dab a little oil on the skin side
* Start it skin side down

The dry brining helps a ton! Pulls the moisture away from the exterior surfaces. Previously the skin would always stick and pull away. Now it's beautifully sliding in the pan as if it were an ice rink!

16❤️2🤙9🔥1

Derek Ross · 141w

that looks on point! 😉

Keith Mukai · 141w

I originally tried an overnight dry brine in the fridge, but that was overkill (and maybe turned out too dry). Just pat the filets dry, salt both sides (get good coverage but should only be a bit more than you'd usually season with), and let it sit out until you cook it. https://cdn.nostr.build/i/e...

Little Spoon · 141w

Beautiful and surely delicious #foodstr

Piriya ⚡🟧 · 141w

Now try mastering stainless steel pan skills. It's much harder than cast iron, but pretty rewarding.

Michael Matulef · 141w

Three words: Pistachio crusted salmon.

J. Thaddeus Toad · 141w

that looks perfect, hard to do in any pan. i’ve set my cast iron to the side and working with carbon steel, so much easier to season and cook with.

UNCLE ROCKSTAR · 140w

For me, a kosher salting and an air dry first is the way unless sashimi is the goal. So much easier to cook.