On this last episode, we look back on 23 years of joyous, difficult and always informative conversation.
Guest Host: Michael Schaffer
Perhaps you were scrolling through your facebook news feed recently, and found yourself entranced by a 30-second video of two hands quickly preparing a culinary masterpiece, the images taking the place of step-by-step instructions. Or maybe you were at the bookstore, and found something that seemed out of place in the cookbook section: a graphic novel, or what looked like a science book. On Food Wednesday, we explore the new ways recipes are being presented, with everything from GIFs to scientific method.
- Bonnie Benwick Deputy Editor and Recipe Editor, Washington Post Food Section
- Kim Severson Atlanta Bureau Chief, The New York Times
- J. Kenji López-Alt Managing Culinary Director, Serious Eats; Author, "The Food Lab: Better Home Cooking Through Science"
The Food Lab: Cooler-Cooked Olive Oil Poached Salmon
If you are used to salmon that is firm and opaque, you may want to skip this. But for those of you who love the flavor of sashimi-quality salmon, give this method a shot. Salmon cooked to 120°F has an extremely delicate, almost custard-like texture and translucent flesh that literally melts in your mouth. Adding some extra-virgin olive oil to the bag gently scents the exterior of the fish.
4 skinless center-cut salmon fillets, about 6 ounces each
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
Extra-virgin olive oil for drizzling or 1 recipe Grapefruit Vinaigrette (recipe follows)
Season the salmon with salt and pepper. Cook the salmon and olive oil as directed on page 389, using 120°F water, for at least 20 minutes, and up to 1 hour.
Carefully remove the salmon from the bag (it will be very fragile) and pat it dry with paper towels. Transfer to a platter and serve, drizzling with more olive oil or the grapefruit vinaigrette.
Excerpt from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt. Copyright © 2015 by J. Kenji López-Alt. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
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