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I've been eyeballing air fryers of late. Most of the situations I see them being used in seem to involve either pre-prepared foods that come in bags in the freezer section of the supermarket (pre-breaded meats, pre-cut french fries, etc.) or reheating leftovers. How do they do with things like freshly-battered tempura, where it's still wet and drippy when it goes in? This is an area of cuisine I'd like to explore more. At present, the best I can do is parchment paper placed on one of the racks in the conventional oven. (Without a baking sheet. Just paper on rack.)
Anyway, continuing the theme of "simple yet delicious."
The salmon is pan-seared on medium flame for about 4 minutes per side, with a little olive oil. No marinade. I started it skin-side-up, and lightly sprinkled a bit of garlic powder on the skin. After the flip, nothing.
The glaze on the salmon is a mix of honey, miso paste, lemon juice, lime juice, and very finely minced ginger. (In truth, I used ginger paste in a squeeze tube, as I was out of fresh ginger and didn't realize it until I went to reach for it, and I have had a tube of Gourmet Garden brand ginger paste sitting in the fridge, unopened, in case of just such an emergency, for months.) I poured it over the fish during the last few seconds in the pan, then plated the fish, then poured the pan-drippings over it.
The asparagus is just asparagus, cooked in a skillet for about 10 minutes. I made the mistake of buying frozen (as the store was out of fresh) and it came out limp and soft. First and last time I do that. Should have taken the time to drive to another store. (Seriously, why would anyone buy this product more than once? How do the companies making it stay in business?) It's topped with a mix of Greek yogurt, a little lemon juice, and Sriracha. I did a poor job (aesthetically) when applying the dollop. It was too cold, and didn't come off the spoon well. Didn't affect the flavor, but little things like that annoy me. For the second helping, I'll warm the small bowl containing the leftover in a larger bowl of hot water before dolloping it.
There were a couple of disappointments along the way, but this is still definitely a winner. The aforementioned tweaks will make it perfect next time.
Cooking is like that. Sometimes you make mistakes. You learn from them, and apply that knowledge the next time around.
Valentina is better than sriracha, if you get a chance to try some.
And a 10mm socket is better than a 3/8", assuming that you're looking at a bolt with a 10mm head.
Different dishes call for different hot sauces. In my kitchen, I have two different Srirachas (Huy Fong and Fix, which is more garlicy), two Tabascos (original and smoked chipotle), Frank's Red Hot (original), Pepper Plant, and Cholula (chipotle).
Which one gets used depends upon my mood at the time, what (if anything) it's being mixed with, and what the final dish is going to look like.
You wouldn't put sriracha on a burrito, for example. That's what Cholula or Tabasco (chipotle, in either case) is for. And, likewise, you wouldn't put Tabasco into a southeast Asian dish. You pick one of the srirachas for that. Doing a Buffalo-style sauce? Frank's gets used as the base for that one.
ooh-ooh! the "hot sauce salsa picante de chile habanero black label reserve" by el yucateco is amazing. it is not only named black label reserve, but the sauce itself is black. i put it on a sandwich from firehouse subs and enjoy.
03-06-2019, 08:40 PM
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