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Molecular gastronomy is not bad… but without sound, basic culinary technique, it is useless.

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Alton Brown

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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It’s a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It’s very easy to overcook fish on the grill. But I still brush it with oil before I start.

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Do not allow watching food to replace making food.

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April 21, 2024

Do not allow watching food to replace making food.

Previous

April 21, 2024

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It’s a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It’s very easy to overcook fish on the grill. But I still brush it with oil before I start.

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