Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Links
Search Beyond Salmon
Subscribe by Email
Followers
Helen's School of Fish
Browse Beyond Salmon
Food for Thought
- Technique Videos
- Technique of the week 2006-2007 archives
- Food writing
food philosophy, book reviews, and other ramblings
Recipes
Links
Food Blogs in Boston
Food Blogs Around the World
- Amy Glaze's Pommes d'Amour
- Blue Kitchen
- Bread Cetera
- Chez Pim
- Chocolate and Zucchini
- Cooking Zuni
- Dad Cooks Dinner
- Food Perestroika
- FXCuisine
- Gluten-free Girl
- Haverchuk
- Is my blog burning
- Junko's classes in Tokyo
- Kalyn's Kitchen
- Kuidaore
- Lucullian delights
- My Madeleine
- No NAIS
- Not As Good As Pork Cracklins
- Rookie Cookery
- Seafood for the future
- Stephen Cooks
- Sweet Napa
- The GoodEater Collaborative
- The Traveler's Lunchbox
- Yulinka Cooks
All writing and photography on Beyond Salmon is Copyright Helen Rennie © 2007-2018 unless indicated otherwise. All rights reserved.
2 comments:
Nice post. The "lid trick" is essential knowledge.
I use De Buyer Mineral B or other good black iron pan (not the same as cast iron) rather than non stick. Once cured they are fantastic and last forever. Brilliant for eggs. Good for fish too. Have you tried them?
Peter
Hi Peter,
Thanks for the tip about De Buyer skillets. I'll look into them.
Cheers,
-Helen
Post a Comment