year foodies…

bmw2800cs said:
The video says I need a wooden lid. Does it have to be wood?
Click to expand...

no, what for ?
I do not use wood
only wood i use is to remove the pieces and turn them upside down, and you can use anything for that
there are many elements in the video that you can skip, I.e. removing the garlic

any pan would do, better if it has good anti stick finish, you want the fish to move freely

I do not use a lid as far as I remember,


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sunday white fish grilled, it comes directly from small boats in the local harbour



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today brought some hake, prices had gone up. 21€/kilo is close to be expensive (we used to have hake around 14€/kilo only 2 years ago);
obviously you take the whole fish; if you want to get the fillets clean it will be around 30€/kilo;
these fish weights 1.600gr; this does good for 5 people; you can eat cheaper than this of course; but we are around 7€ per person; and it is good healthy food,



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got some mushrooms during our mountain walk yesterday; we will see what can we do with these ingredients for dinner today

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so this was my plan...

oil

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using the rear side of the hake, with skin (important)


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abundant oil


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garlic, parsil and one red dry cayena (unopen, do not open or it will be too hot)

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skin up, heat mid strengh

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move slowly non stop, proteins will come off the skin (that white bubbles)

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6 minutes one side, 10 minutes skin side, the emulsion happens, look at what it was transparent oil, it now has become that yellow sauce,

no lemon, no wine, no flour, nothing else than oil and fish

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adding the musrooms, previously cooked in oil slowly for 10 miuntes, add a pinch of salt

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deQuincey said:
so this was my plan...

oil

View attachment 191144

using the rear side of the hake, with skin (important)


View attachment 191145


abundant oil


View attachment 191146

garlic, parsil and one red dry cayena (unopen, do not open or it will be too hot)

View attachment 191147

skin up, heat mid strengh

View attachment 191148

move slowly non stop, proteins will come off the skin (that white bubbles)

View attachment 191149

6 minutes one side, 10 minutes skin side, the emulsion happens, look at what it was transparent oil, it now has become that yellow sauce,

no lemon, no wine, no flour, nothing else than oil and fish

View attachment 191150

adding the musrooms, previously cooked in oil slowly for 10 miuntes, add a pinch of salt

View attachment 191151

@coupedegrace
Click to expand...
 
deQuincey said:
so this was my plan...

oil

View attachment 191144

using the rear side of the hake, with skin (important)


View attachment 191145


abundant oil


View attachment 191146

garlic, parsil and one red dry cayena (unopen, do not open or it will be too hot)

View attachment 191147

skin up, heat mid strengh

View attachment 191148

move slowly non stop, proteins will come off the skin (that white bubbles)

View attachment 191149

6 minutes one side, 10 minutes skin side, the emulsion happens, look at what it was transparent oil, it now has become that yellow sauce,

no lemon, no wine, no flour, nothing else than oil and fish

View attachment 191150

adding the musrooms, previously cooked in oil slowly for 10 miuntes, add a pinch of salt

View attachment 191151

@coupedegrace
Click to expand...
That looks amazing!
 
bmw2800cs said:
When you say "old cow" do you mean that the meat is aged after it is butchered or that the cow is actually old. I assume the cow is old, just checking.
Click to expand...
not a super expert, but the cow is old, and it is aged after butchered too

beef is called ternera, less than 12 months old animal, met

viejo, or vaca vieja is a +4 Y.O.

meat is always aged
 
deQuincey said:
not a super expert, but the cow is old, and it is aged after butchered too

beef is called ternera, less than 12 months old animal, met

viejo, or vaca vieja is a +4 Y.O.

meat is always aged
Click to expand...

explanation: Young beef, minimum is 14 days

Carne de res madurada ¿es una moda?​


No es una moda; es un proceso imprescindible. Para entenderlo, conozcamos qué es la maduración y profundicemos en qué sucede en el músculo a nivel estructural y químico tras la muerte del animal.


¿Qué es la maduración?​


Es el arte de transformar músculo en carne. El músculo es duro, incomestible para nuestro paladar. Se produce gracias a la acción continuada de sistemas enzimáticos endógenos que lentamente descomponen las proteínas transforman el músculo: lo ablandan y cambian e intensificando su sabor convirtiéndolo en carne.
Durante la maduración la carne cambia y en ella aparecen sustancias no presentes en la carne no madurada.
 
Everyone knows that best olive oil is italian, but today I had the chance to see the start of the molturacion process, and was so fortunate to have first oil cold press small bottle without filtering...

No words. Amazing

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