Commit 31e5dc
2026-03-12 19:51:13 Oskar: write meat recipes| /dev/null .. recipes/meat.md | |
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| + | # Meat and fish |
| + | |
| + | ## Good chicken marinade |
| + | |
| + | Still searching! Please let us know if you know one. |
| + | |
| + | ## Pan-fried chicken breast |
| + | |
| + | 1. Marinade the chicken, |
| + | 2. Fry one side on medium fire for a minute, |
| + | 3. Flip the breast and fry next side for a minute, |
| + | 4. Reduce heat to minimum, close the lid, fry so for 10 minutes, |
| + | 5. Turn off the heat and leave the chicken for another 10 minutes. |
| + | |
| + | It shouldn't matter how thick pieces are as long as you follow these timings. Usually Oskar spends 2 minutes at the stove, then set an induction cooker timer and goes to do other things. If Tzeyu cooks, that 20 minutes she will be cutting vegetables. |
| + | |
| + | ## Pan-fried beef |
| + | |
| + | Once Oskar mixed soy sauce with caramel sauce and made the tastiest beef and broth. Oskar will update this page when he recalls the recipe. |
| + | |
| + | ## Air-fried salmon fillet |
| + | |
| + | 1. Pat salmon with tissues to remove moist, |
| + | 2. Cover with olive oil, salt and spices, |
| + | 3. Air-fry skin-down for 10+ minutes at 200°C. |
| + | |
| + | Timing depends on the thickness and it's rarely 10 minutes, check salmon's internal temperature with the thermometer, it has to be 58°C–62°C. |
| + | |
| + | If preferred saltier, put some [Danish Blue](https://en.wikipedia.org/wiki/Danish_Blue_Cheese) on top when salmon is almost done, turn off the air-fryer and let it sit for a minute or so. |
| + | |
| + | This recipe should work for trout too but timings must be slightly shorter, still investigating. |