Cooking 101- Got a cooking question?
I was just at the supermarket and someone stopped me in front of the olive oil shelves, “Look at all of these bottles. What should I buy.” I overheard another person asking the man behind the fish counter how to cook salmon.
Do you have shopping or cooking questions? I’d be glad to help out. Shoot me your question. I’ll be glad to answer them. And, it may be a question many others have.
Olive Oil
I keep two types of olive oil on hand, one for cooking and a special one for salads or to drizzle over foods once they are cooked. Look for extra virgin, cold pressed oil. The brand is a personal taste. Some like a very mild, f ruity flavaor and others prefer a robust, peppery or spicy finish. Some specialty stores have olive oil tastings. It’s a great way for you to decid which oil you prefer.
Salmon
There are many ways to cook salmon. I like to saute it in a little olive oil about 5 minutes per side for a one-inch thick fillet. Another fail-safe method is to poach the salmon. This is also the best way to cook salmon if you are serving it cold or at room temperature. To find my recipe for poached salmon, go to my home page and click on the columns icon. The page will give you a link to my recipes.
Looking forward to hearing from you.
Linda