Text 15557, 57 rader
Skriven 2011-09-10 12:44:58 av bill swisher (1:3634/12)
  Kommentar till text 15545 av MICHAEL LOO (1:123/140)
Ärende: 879 Alaska cotd
=======================
MICHAEL LOO -> ALL wrote:

 ML> It was extremely salty,

Gonna comment here, and it's not just you, seems like everything is salty to me
now days.  I'm even a recovering salt-a-holic.  I'm starting to blame it on the
TV-Chef syndrome.  You watch them and they add water, salt, onions, salt,
bacon,
salt, parsley, salt, wine, salt, eventually they add the main ingredient and
"adjust the seasonings" then and again just before serving.  Plus it's a
requirement to say "remember you MUST season as you add ingredients".  Granted
individually it's not a lot of salt, but when you've added 4 to 6 half teaspoon
pinches you're talking close to a tablespoon, or more, when you add them up.
Mario Batali blames a lot of things on those chefs from the F country.  I
specifically blame this on those trained in their methodology.

Don't forget to adjust the seasonings:

Whole Fish Baked in Salt Crust

Provided by: Chef Mario Batali
Served at: Esca

    * Type of Dish: Main Courses
    * Servings: 6
    * Cuisine: Italian
    * Special Requests: Healthy

Ingredients
6 egg whites
3 cups kosher salt
1 bunch fresh thyme
1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be
substituted), cleaned, gutted, and scaled
6 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

Instructions

Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks,
and
fold in salt.

(1) Place thyme in body cavity of fish, and set the fish aside. Spread 4
tablespoons of egg-white mixture on a large oven-safe platter. (This will be
the
serving plate.)
(2) Place fish on platter and spoon remaining egg-white mixture over top.
(3) Place the platter in the oven, and bake for 25 to 30 minutes. Remove from
oven and allow to rest for 10 minutes.
(4) Using a wooden spoon, strike crust to crack. Carefully remove pieces of
salt
crust from top of fish and divide meat among six plates. Serve with your best
extra-virgin olive oil and lemon wedges.
(Published 2000)

 * Origin: news://news.wpusa.dynip.com | acct reqd to post (1:3634/12)