{"id":99,"date":"2013-10-29T22:53:42","date_gmt":"2013-10-30T05:53:42","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=99"},"modified":"2014-11-10T21:51:43","modified_gmt":"2014-11-11T05:51:43","slug":"writeup-salmon-and-risotto","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/10\/29\/writeup-salmon-and-risotto\/","title":{"rendered":"Writeup: Salmon and Risotto"},"content":{"rendered":"

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Saturday, October 12, 2013 – This week’s cooking class was about saute’ing and for some reason risotto. So I decided to make a pan-roasted salmon on a bed of shiitake mushroom risotto. Because shiitake mushrooms are awesome.<\/p>\n

<\/p>\n

So pan-roasting basically involves pan-searing the salmon to get it nice and brown on the outside, and then tossing it into the oven to finish. While I have the rough idea, I’m still working out the details, like what power level to set the stove to and how long roast in the oven. (I’m sure a meat thermometer would help.) Oh, and I used butter this time, but I think olive oil is easier to work with.<\/p>\n

Oh, and brining it in saltwater (because that’s how brining works), allspice, and a bay leaf.<\/p>\n

At the same time, I started working on the risotto. Unlike Asian rices, I can’t just toss the rice in the rice cooker and expect it to cook properly. (Or can I?) Basically, I had to simmer the risotto at the right amount of heat with the right amount of liquid, constantly stirring and adding liquid.<\/p>\n

I think I made a mistake and started on too low of a heat, because the stock wasn’t going anywhere. After raising the temperature, the risotto finally started going. Eventually, I ended up with something sloppy, between the texture of rice gruel and plain rice. But the shiitake mushrooms made it awesome. Because shiitake mushrooms are awesome.<\/p>\n

And yes, I seared the salmon and started the risotto at the same time (while keeping the stock warm).<\/p>\n

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Also, I didn’t cook the onions enough initially, because they were still way too crunchy. Clearly, I need to cook the onions on higher heat and longer time. (Like caramelizing, except without the sugar.)<\/p>\n

Before we go, one last photo.<\/p>\n

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Saturday, October 12, 2013 – This week’s cooking class was about saute’ing and for some reason risotto. So I decided to make a pan-roasted salmon on a bed of shiitake mushroom risotto. Because shiitake mushrooms are awesome.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[48,67,47],"class_list":["post-99","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-mushrooms","tag-rice","tag-seafood"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/99","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=99"}],"version-history":[{"count":2,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/99\/revisions"}],"predecessor-version":[{"id":101,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/99\/revisions\/101"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=99"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=99"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=99"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}