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Started By
Message
I cooked salmon on a salt stone...w pic
Posted on 5/17/14 at 9:39 am
Posted on 5/17/14 at 9:39 am
I remember a thread asking about how they worked so here's my testimony.
Tbh, the first thing I did was lick it. It is salty
It has to heat up with the grill or stove. It heats up FAST. Much like a pan. I did not expect it to heat up so fast. I put my Hand flat on it to check the heat soon after I turned the burners on and burned the shite out of myself put my stone on my gas stove, across two burners. I let it get hit and put on two marinated pieces of salmon.
The stone cooked the salmon perfectly. I flipped the fish but dot think that I had to bc I didn't leave it very long after the flip and the salmon was cooked evenly. It left a delicious light crust on the side that was on the stone. The fish had a wonderful salt undertone, not too salty. The decision to use the stone was made after I had put the fish in the marinade (soy sauce, brown sugar, lemon).
Next time I won't use the marinade, to see what the stone does by itself.
You can't run water over it so I just scraped off the fish residue.
A fun and useful kitchen tool. I do recommend.
It gets smaller after each use but I didn't notice any decrease in mass after I used it so I suppose it takes a while.
You can keep it in the freezer and serve cold stuff on it too.
Tbh, the first thing I did was lick it. It is salty
It has to heat up with the grill or stove. It heats up FAST. Much like a pan. I did not expect it to heat up so fast. I put my Hand flat on it to check the heat soon after I turned the burners on and burned the shite out of myself put my stone on my gas stove, across two burners. I let it get hit and put on two marinated pieces of salmon.
The stone cooked the salmon perfectly. I flipped the fish but dot think that I had to bc I didn't leave it very long after the flip and the salmon was cooked evenly. It left a delicious light crust on the side that was on the stone. The fish had a wonderful salt undertone, not too salty. The decision to use the stone was made after I had put the fish in the marinade (soy sauce, brown sugar, lemon).
Next time I won't use the marinade, to see what the stone does by itself.
You can't run water over it so I just scraped off the fish residue.
A fun and useful kitchen tool. I do recommend.
It gets smaller after each use but I didn't notice any decrease in mass after I used it so I suppose it takes a while.
You can keep it in the freezer and serve cold stuff on it too.
This post was edited on 5/17/14 at 10:02 am
Posted on 5/17/14 at 9:40 am to Sir Drinksalot
Ya store it in the fridge?
Posted on 5/17/14 at 9:48 am to Sir Drinksalot
Is there any way to cook salmon where it is not cooked "perfectly"? There's so much natural fat in it if you don't cook salmon perfectly you got issues.
Posted on 5/17/14 at 10:14 am to Sir Drinksalot
quote:
the first thing I did was lick it. It is salty
I'd have done the same
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