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Pteraluna
26
Oct 19, 2017
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I've been trying to make Miso Black Cod for the longest time, but everytime I make it, I could never achieve the charred effect. I've tried it with cod and salmon, but it just ends up overcooking (overcooked meat) but no char. The miso paste mixture does not undergo any Maillard reaction. What am I doing wrong?
I've attached a picture of my cousin-in-law's beautiful final product which I never seem to be able to produce.
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Oct 19, 2017
metis
199
Oct 19, 2017
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PteralunaProbably not high enough heat, or too moist of a glaze, although it's possible your cousin in law is doping the miso with a bit of brown sugar to get it to caramelize more readily.
Oct 19, 2017
jkiemele
222
Oct 19, 2017
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PteralunaI agree that the heat may not be high enough. Also, from my experience in Japanese cooking, a lot of the marinades and sauces I've made include sugar. This will enhance the caramelization and give it the appearance like your included picture.
Oct 19, 2017
massachris
9
Oct 19, 2017
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PteralunaWhen im looking for a good char on something delicate like fish, ill go straight to my trust chimney charcoal starter, load it up, light it and once the coals are hot white ill slap the BBQ grill grate directly on the chimney starter and cook the food that way. its A LOT hotter than almost anything you can use in the kitchen, only downside is the cooking area is small.
But if you Sous Vide the fish then toss it on just for the char it works perfectly.
Oct 19, 2017
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