atom · cooking / basics
Cook salmon with crisp skin
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Dry the skin thoroughly.
Kitchen paper, pressing firmly. Wet skin steams and sticks.
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Salt the skin, not the flesh.
Salt draws out the last moisture where you want it dry.
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Skin down in a hot pan, and press.
Hold it flat with a spatula for twenty seconds so it does not curl.
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Leave it alone for most of the cook.
Roughly three quarters of the time on the skin side. You can see the colour climb the side.
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Flip briefly and rest.
Under a minute on the flesh side. Pull at 50°C in the centre for moist salmon.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
