22 June 2009
The Cinnamonistic Period
After reading through Andreas Viestad's "Hvordan koke vann", or How to Boil Water, to paraphrase, I tried his tip on how to bake a perfect salmon. This involves lemon juice, salt and cinnamon.
Yes.
Cinnamon.
It also involves careful control with temperature, and the use of a cooking thermometer. An electronic thermometer is a must have for any hobby cook. And judging by all the dry fish and steaks I've been served at various cafeterias and restaurants over the years, also a must have for the average professional cook.
To return to the salmon, it really did taste magnificently, and surprisingly, cinnamon and salmon seems a match made if not in heaven then at least at some considerable altitude. This has inspired the Cinnamonistic Period. I am now checking if things work with cinnamon.
More on this later. I hope.
As for the salmon, cooking thermometer, oven at 100 ºC, the thermometer set to beep at 48 ºC if you leave the room. Then watch it like a hawk for the last two degrees. It's ready when it reaches 50 ºC.
Yes.
Cinnamon.
It also involves careful control with temperature, and the use of a cooking thermometer. An electronic thermometer is a must have for any hobby cook. And judging by all the dry fish and steaks I've been served at various cafeterias and restaurants over the years, also a must have for the average professional cook.
To return to the salmon, it really did taste magnificently, and surprisingly, cinnamon and salmon seems a match made if not in heaven then at least at some considerable altitude. This has inspired the Cinnamonistic Period. I am now checking if things work with cinnamon.
More on this later. I hope.
As for the salmon, cooking thermometer, oven at 100 ºC, the thermometer set to beep at 48 ºC if you leave the room. Then watch it like a hawk for the last two degrees. It's ready when it reaches 50 ºC.
Labels: Andreas Viestad, cinnamon, food, salmon, The Cinnamonistic Period
# posted by Lojosang @ 18:38 
