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!
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.
Beautiful and surely delicious
#foodstr
😍
Now try mastering stainless steel pan skills.
It's much harder than cast iron, but pretty rewarding.
I was going to try carbon steel(?) next. The weight of cast iron is a pain in the elbow tendonitis.
Three words: Pistachio crusted salmon.
Sautéing salmon and then broccoli after it is pretty much at my limit of effort I'm willing to put in!
Lower your time preference! It's not even that much more work.
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.
That's next on my list. Cast iron is just so f'n heavy.
I’m really happy with the de buyer mineral B, but sorta wish I got the pro as the non pro cant handle the oven for long because of the handle. I prefer to season in the oven. But even still a good grapeseed season on the stove then some bacon for a few mornings and this thing is an ice rink. Just a few weeks in and gets better every day. Still heavy but so much easier to maintain.
Really Keith?
For me, a kosher salting and an air dry first is the way unless sashimi is the goal. So much easier to cook.
