dEhiN
Assistant Cook
Hi my name is Hiran, and I just found this forum community. I've been cooking for some years, and know how to cook. I'm always looking to try new things, and am very creative. The problem is that I don't always know if certain ingredient combinations go together.
In this particular case, I'm cooking salmon fillets. Unfortunately, they're the frozen kind you buy in a package. I have a bottle of sherry, and I want to try cooking with it. Now, usually if I've never cooked with an ingredient, I scout around for recipes. Even if I don't use any posted recipes, I get an idea of how to use the ingredient from how others are using it.
In this case, I found two recipes that I want to combine in a way. The first one uses sherry, brown sugar, and soy sauce. The second one uses brown sugar, soy sauce, garlic powder, and lemon powder. Now I don't plan to use lemon since I doubt it would go with sherry. But I have some questions about what I do want to use.
Firstly, the sherry I have is a Bristol Cream made/sold by a company called Harveys. I believe it's a 13, and it's supposed to be a blend of various sherries: finos, amontillados, olorosos, and PX. Secondly, based on the two recipes above, I was thinking of doing a marinade of sherry, maple syrup (instead of brown sugar), soy sauce, garlic powder, salt, and a bit of chili powder for kick. Would these ingredients go together? In particular, would the garlic go with the sherry? Also, has anyone tried combining soy sauce and brown sugar or maple syrup before? How does it taste? It obviously works since recipes call for it, but I'm having a hard time seeing how it goes together. Thirdly, would it be better if I grill the steaks or bake them? If I were baking, I would bake wrapped in foil so the fish doesn't dry out.
Thanks for any help you can provide. I can figure out quantities and specifics on my own. I'm just looking for a bit of guidance from those who have experimented along these lines before.
God bless
Hiran
In this particular case, I'm cooking salmon fillets. Unfortunately, they're the frozen kind you buy in a package. I have a bottle of sherry, and I want to try cooking with it. Now, usually if I've never cooked with an ingredient, I scout around for recipes. Even if I don't use any posted recipes, I get an idea of how to use the ingredient from how others are using it.
In this case, I found two recipes that I want to combine in a way. The first one uses sherry, brown sugar, and soy sauce. The second one uses brown sugar, soy sauce, garlic powder, and lemon powder. Now I don't plan to use lemon since I doubt it would go with sherry. But I have some questions about what I do want to use.
Firstly, the sherry I have is a Bristol Cream made/sold by a company called Harveys. I believe it's a 13, and it's supposed to be a blend of various sherries: finos, amontillados, olorosos, and PX. Secondly, based on the two recipes above, I was thinking of doing a marinade of sherry, maple syrup (instead of brown sugar), soy sauce, garlic powder, salt, and a bit of chili powder for kick. Would these ingredients go together? In particular, would the garlic go with the sherry? Also, has anyone tried combining soy sauce and brown sugar or maple syrup before? How does it taste? It obviously works since recipes call for it, but I'm having a hard time seeing how it goes together. Thirdly, would it be better if I grill the steaks or bake them? If I were baking, I would bake wrapped in foil so the fish doesn't dry out.
Thanks for any help you can provide. I can figure out quantities and specifics on my own. I'm just looking for a bit of guidance from those who have experimented along these lines before.
God bless
Hiran