Salmon skin is usually removed and thrown away, or into a stock pot, or just used as insulation for the flesh against the pan. But with a little effort you can use it as a tasty garnish that turns the subcutaneous fat and skin into salmon bacon. Salmon Bacon The trick is to remove the skin with as […]
Tag: Sous Vide
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it’s usually cooked slow as a roast because the fat keeps the meat very moist. There is a secret trick to cook it like a steak, it requires several days worth of preparation and some equipment but the end result is totally worth it.