How to Bronze Your Salmon

Published on Thursday, March 19, 2009, by CHOW Video Team / Edit Post

How to Bronze Your Salmon

Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |13 Comments

COMMENT

  • Searing vs. not searing: http://culinaryarts.about.com/od/cookingmethods/a/sealinjuices1.htm

  • I agree with gordon. I wish the chefs would give it a rest when it comes to claiming that searing seals in juices, speaking of repetitive themes.

    It's misinformation, and can lead people to think they can cook things too long or too hot, because "Well, shucks, I don't need to worry none, because I done already sealed all them juices in!"

  • OK, I'll bite ..... McGee is clearly a fan of searing but he's also a fan of moist, tender food. You can have both if you're not under the impression(delusion) that searing will seal in the juices ..... you can cook a piece of fish so long/ so hot that much of the oil comes out of it but that is not the only way to cook it. Even if I sear it , I'll finish it at a low temperature to minimize...+READ

    OK, I'll bite ..... McGee is clearly a fan of searing but he's also a fan of moist, tender food. You can have both if you're not under the impression(delusion) that searing will seal in the juices ..... you can cook a piece of fish so long/ so hot that much of the oil comes out of it but that is not the only way to cook it. Even if I sear it , I'll finish it at a low temperature to minimize moisture ( and oil ) loss.....but that's just me. :~ ) ..... I don't expect you to change your cooking technique - it clearly works for you ...... some of us care about the details involved with the science of cooking.-COLLAPSE

  • I wish the McGeeks would give it a rest already. So what if searing does not seal in the juices (Talk about a repetitive theme).
    Searing makes any flesh more appealing so it tastes better.
    Read McGee's notes page 151.
    McGee is clearly a fan of searing.
    I always use a non stick pan for searing salmon. This allows me to only lightly oil the flesh of the fish. Salmon contains plenty of oil. If...+READ

    I wish the McGeeks would give it a rest already. So what if searing does not seal in the juices (Talk about a repetitive theme).
    Searing makes any flesh more appealing so it tastes better.
    Read McGee's notes page 151.
    McGee is clearly a fan of searing.
    I always use a non stick pan for searing salmon. This allows me to only lightly oil the flesh of the fish. Salmon contains plenty of oil. If you have never used this method before you might be very surprised at the amount of oil the fish releases as it cooks. I never found the need to use the oven for this dish but I do really like the pin wheel The Chef in this piece has opted for Vs a fillet.
    There is a very similar recipe for those wanting more detail in "The New Best Recipe" by Cooks Illustrated. Page 507-COLLAPSE

  • I was under the impression that searing does not actually "lock in moisture" in any way but only serves to make the meat more delicious

  • I've cooked salmon similar to this and I rubbed olive oil on the fish (and season with salt and pepper) and placed it in a very hot dry pan. Comes out great.

  • OK, Here's the recipe that Craig has provided for the bronzed salmon: http://www.chow.com/recipes/20352

    Hope that helps anyone who wants to make this!

    Meredith

  • Hi, tnilsson and HKthegreat, you're right. This sort of info is really a little involved for a CHOW Tip, which is supposed to be conceptual and not need a recipe. I'll try to get a written description from Chef Foerster and enter it into our recipe database, then link here. Sit tight.

    Thanks, Meredith of CHOW

  • can we have a link to a recipe or something? the fish LOOKS good, but the video is pretty vague

  • Chef doesn't say a peep about oil in the pan, although he's standing there with a dish of what appears to be oil, and the pepper grinder. We see what appears to be oil in the pan, but leaving it to inference or guessing is not great.

  • Telling us te temperatures would be nice. I assume he frys the fish on medium-high for 2 minutes and then finishes it in a 400 degree oven for 6-8 more minutes?

  • oops, I replayed the video and the chef cooks the fish 6-8 minutes. It does look appetizing but I still think he's mistaken about the "locking in the juices" concept.

  • Sorry, searing fish ( or any protein ) does not lock in the juices. Read harold mc gee (On Food and Cooking) for a detailed account of why this is a fallacy. In the video the fish is cooked for 5-6 minutes - that's why it's still moist. Try doubling the time and see whether the juices are still "locked" in there. I think not. When you sear a piece of meat and hear the sizzle in the pan - that's...+READ

    Sorry, searing fish ( or any protein ) does not lock in the juices. Read harold mc gee (On Food and Cooking) for a detailed account of why this is a fallacy. In the video the fish is cooked for 5-6 minutes - that's why it's still moist. Try doubling the time and see whether the juices are still "locked" in there. I think not. When you sear a piece of meat and hear the sizzle in the pan - that's juice escaping from the meat and making that noise. Hear it for too long and you'll be enjoying a dry(er) piece of meat.-COLLAPSE