Actually, I took leftover salmon to work for lunch today. I decided to try it cold, and I like it! I'm eating it right now.Quoted from Brighid45Our kitchen is the same way SP, except we have a gas stove instead of electric. I do more pan grilling or skillet searing this time of year. For example, I just finished a London broil in the grilling pan. It will sit in the fridge until we're ready to serve dinner, then I'll slice it up and serve it cold with sweet potato salad and some cole slaw. Fish is actually not bad at room temperature. Salmon in particular is pretty good that way. I've broiled it early in the morning before work, put it in the fridge, then set it out about a half hour before eating and it was pretty tasty. Experimentation is the key here. Sometimes you get your best results from happy accidents :)
Thanks. My wife has made some great dishes in a crock pot, corned beef and cabbage being the most glorious, back in those pre-BTD (and pre-sickness days).Quoted from Brighid45C Sharp's suggestion to use a slow cooker is a good one. You can braise a small whole chicken or a cut-up fryer in most cookers, with vegetables on the bottom. If you put the chicken breast side down, you'll get moist juicy white meat. I've successfully made really delicious beef short ribs and turkey thighs in a slow cooker. You pan-fry them for a few minutes to brown them up a bit if you like, then put on your favorite dry rub and stack in the cooker. 6-8 hours on low will give you ribs and thighs with tender meat falling off the bone. You can add barbecue sauce a half-hour or so before you take them out. I throw in a couple of Vidalia onions sliced up on the bottom of the cooker to keep the meat off the floor of the insert. The onions are great with the ribs or thighs.
You can also roast sweet potatoes or other root vegetables in the slow cooker, as well as entrees like stuffed peppers or acorn squash with turkey sausage patties.
Hope this is helpful to you :)
Quoted from RibbitI've been reading about indirect grilling where you put the meat kind of to the side of the grill and let it cook slowly. It doesn't get charred at all. Is this better as far as carcinogens go?