A trick I use with questionable fish is to soak the fillet in milk after it thaws for 20 min to 2 hours. Pat it dry and glaze/season. It usually takes any “fishyness” smell/flavor out of it.
Sure, though, it might be a good idea to make a more highly flavored meal like cheese crusted or maple glazed. My favorite form of salmon (baked and topped with a piccata like sauce) would probably be pretty underwhelming if the meats not in great shape.
That all said a few months in the freezer probably wouldn’t sap out too much flavor, even if it was just in a zip lock bag.
Thank you, good to have reassurance. I have it in a miso honey garlic marinade right now which I think will help. Another possibility which I often use for the tail end bits is a panang curry.
Most recently, I used this flour tortilla recipe and was happy with the results. I found having a video helpful as another form of feedback to see if I was following the recipe correctly.
This is my goto recipe. I use the butter variant and they’re fluffy, chewy and perfect every single time. I used to use a press, but didn’t care for how small the tortillas ended up so I mostly smash the dough balls with a large pan or something similarly silly.
2 cups masa harina, 2 tsp vegetable oil, 1/4 tsp salt, 1 1/4 cup warm water
Mix, and let hydrate for 5 minutes. Divide into 12 balls, and roll out or press. Keep those not being worked on covered to keep from drying out. Cook in a skillet over medium high.
For 10 flour tortillas:
2 1/2 cups all purpose flour, 1 tsp salt, 1/3 cup shortening or lard, 1 cup warm water
Mix flour and salt, then cut in fat until pebbly. Mix in water slowly until dough holds together (you probably won’t need all of the water!). Divide into 10 balls, cover to keep from drying out, and let rest for at least 30 minutes. Flour a surface and rolling pin, and roll out into tortillas. Cook in a skillet over medium high.
I make tortillas almost every week and use flour, salt, baking powder, vegetable oil and warm water. The thing with tortillas though is that you have to go by feel. I hand knead the dough and have to know when to add more oil, water, or flour based on the consistency of the dough. It’s something you learn with trial and error.
There’s also an old wives tale that says your tortillas will never turn out properly if you are in a bad mood when you make them!
I think I just used cold water, so that might be an issue. I also didn’t cover the dough while it rested so I’m sure it dried out a bit. Thanks for the tip.
At least for corn tortillas, placing them in a tortilla keeper (steaming basket) after you cook them makes a world of difference when it comes to having pliable tortillas - you can just use a pot/saucepan with a lid.
Baking powder in flour tortillas is common, helps them come out more like a light fluffy tortilla and less like a flat flour brick
Sounds like they might be drying out, maybe while they’re waiting to be cooked. You can keep them under a moist towel while waiting if that’s the issue. They might also be cooking too long. I don’t have a great sense of what doneness looks like for tortillas, but I imagine knowledge mostly comes from experience.
I think both of these might be problems. I definitely didn’t cover the dough and the ones I cooked at a higher heat for a shorter time did come out slightly better.
Thanks for the tip. I’ll be sure to post again if I get anything worthy. 😁
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