Gareth Mullins

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Now we move into one of our favourite parts of the show, culinary conundrums.

Aoife, what have we got this week?

I mean, the first thing that springs to mind is why that she's bothered about the little specks of whey protein, because it's part of cooking salmon and cooking it at home.

If you're being really precise, you just need to cook it at a lower temperature and that won't happen.

But for home cookery, I mean, 15 minutes in an air fryer for a piece of salmon is too long.

But if the skin is on and it was a big piece, the skin will cop most of the flack.

Like seven or eight minutes will work for a piece of salmon.

Yeah, no, it'll be really overcooked.

But we obviously cooked salmon a little bit under, so it's still a little bit opaque.

and you don't want it to cook all the way through but i get that some people don't eat it like that a really easy way to cook salmon is if you just put it into a little small bit of water that you've got lemon a bay leaf a little bit of white wine vinegar and a pinch of salt and then if you just bring that mixture up to a boil and then you just drop a piece of salmon in and take it off the stove and leave it in there

let it cool in the water.

That's a way to cold poach a piece of salmon.

So when Gary and I 100 years ago were in college, we would have learned to cook a whole salmon and you cook it in, like what I just said there, and then you leave it in there and then when it cools in there, you lift it out and the vinegar that's in the blanc that you've made sets the protein in the fish.

And it's a really old-fashioned, nice way to cook salmon.

Obviously, you can pan-fry it.

And then you would have dipped it.

Remember the old fashioned, maybe you remember.

You would scale it.

The old fashioned buffet used to put a whole dressed salmon.