Sharp Things

Thank you, everyone, for taking the time to complete the survey. I would love to know what the “other” is for those of you who selected that option.

So, now for my two cents—of course I wouldn’t have posted a survey if I didn’t already have an opinion on this!

In my mind, and in my kitchen, the two most important tools are 1) Ultra-sharp knives, and 2) a food processor. While I respect the usefulness of many of the other tools listed in the survey, these two are the only ones that I believe either serve unique purposes that cannot be replicated by another tool, or do something that could be accomplished by another tool so much more efficiently as to obviate the other tool’s need or usefulness.

A knife, I believe is somewhat self -explanatory, so I will focus my argument as to why a food processor takes the number two spot. To be sure, many of the tasks that are accomplished by the food processor can be accomplished with other tools; however, the sheer efficiency with which the processor undertakes and completes these tasks makes it a must. For example, it grates, slices, chops, blends, and kneads, which takes the place of a kitchen full of tools including: graters, mandolins, blenders, mixers, attachments, and many things not mentioned. As ancillary and a close third, I would include a coffee grinder for grinding spices.

Returning to the knife for a moment, you may ask yourself “If a food processor can do all of these things, including chop, why would I even need one?” Well, a knife is also useful for boning and segmenting a chicken, making matchstick cuts, a julienne, or chopping delicate herbs, such as basil, that a processor would destroy! Simply put, it can do things that, in the right hands and with the right skills, absolutely cannot be reasonably accomplished by other means

As a result of this discussion, you hopefully now appreciate the indispensable place of a select few sharp things in your kitchen!

Salmon

Salmon season is now open. This means an abundance of delicious, fresh wild-caught salmon will be gracing our plates through the summer. ALWAYS ALWAYS ALWAYS buy wild-caught, not farm-raised, salmon when possible—the flavor is well worth it!

Undoubtedly, fish is one of the more finicky and intimidating things to cook. Today I have a quick tip for cooking perfectly done fish that is not dried out, chalky or tasteless.

I usually buy large “sides” of skin-on salmon filets (3-4 lb) and use it all week for Vietnamese rolls, salads, pasta, sandwiches, croquets, or whatever else I fancy.  This technique will work will smaller filets (or other fishes), as well, with some minor adjustments.

Leaving the skin on will help retain moisture and prevent sticking in the cooking process. If, however, you prefer to buy skinless filets, that is fine, just be sure to liberally oil the side of the salmon that will be in contact with the surface of the cookie sheet.

Here goes:

• Preheat your oven to 400 degrees
• Line a cookie sheet with foil (oil if cooking skinless filets)
• Rinse salmon with fresh cold water. Pat dry with paper towel
• Season however you like; I like to top mine with either:
• A mix of Tamari soy sauce (2 - 3 T), sesame oil (1 – 1.5 T), lime juice (1 – 2 limes), a drizzle of honey (1 T), and copious amounts of thinly sliced ginger, yellow and green onions
• Or, sprinkle with kosher salt, freshly ground pepper, and spread a thin layer of pesto on top.

Then, the most important part (you will need a reliable timer for this!).

Place on the middle rack of the oven for 10 minutes; turn off oven and let sit for another 3 minutes; then remove from oven. Let sit an additional 2 minutes and serve! (If the filet is very thick--more than 1”—increase cooking time by 2 minutes.

This will cook the thickest part of the filet to a temperature of medium to medium well, leaving the tail (thinner end) closer to well, yet still moist and delicious.

This is the pesto version
(a recipe for the pesto will be in my forthcoming cookbook)

Enjoy!

Greetings

Greetings,

My name is Douglas and my philosophy is simple: Food is essential to life, so why not make it good; food is easy (or easier than you think) to prepare; and anyone can do it—truly! My goal here is twofold: to share tips and observations about food and cooking, and to create a forum for experienced cooks and beginners alike.

I love and appreciate food. It is the only medium that I know of that engages all of our senses, allows us to be equals in its enjoyment, and inspires conviviality no matter where one is around the globe.

I understand why some are intimidated with food and its preparation. There is nothing more disheartening or frustrating than spending the time and money to prepare something that is tasteless and unenjoyable to eat; simply calories to tide us over until the need arises again. Hopefully, after visiting you will find food and cooking more approachable and enjoyable.

We all have something to learn, so let me, and the others who visit, hear from you; what I do know, I look forward to sharing.

Provecho!