^^Thank you! Never thought of making slits on the skin side! Wish I had some out for thawing. Hopefully tomorrow before the planned mid-week stove top cleaning. : ) I always like to clean the area soon after any fish cooking. For chicken, it can sort of wait a day.
Useful in speeding up the cooking process; not much of a problem (no skin off?) when you don't slit, or don't want to add a knife for dishwashing. Most restaurant cooks use way too much oil, almost like shallow frying. No need for that. Less oil, plus lid would cause less splatter; and when your fish is the kind that doesn't smell fishy, you can clean surface less frequently. Fish can be cooked with Mint-chutney and GG paste on top, and butter on the bottom (skin). Then turn over to cook the mint-gg. You can see how this can evolve into adding more flavors, and colors in a fish serving. Always rest fish a few minutes before serving.
When butter sizzles (medium-low) place the salmon fillet, skin side down. GG paste has some turmeric -- antifungal for storage in fridge. Normally for this wide Salmon fillet, no need to slit skin.
Cook bone in marinated chicken pieces in a pressure cooker for 2 whistles or use an IP with an adult supervision.They must be half cooked.Remove,set aside and finish them on the stove top or oven. Rihana ji I tried this method of cooking the marinated chicken drumsticks in IP first and broiling in the oven. It’s fast and easy peasy. Got the idea from Instant Pot Tandoori Chicken Drumsticks I like your idea of using a 3 quart IP for NV cooking, however It’s always better to have an adult supervising the kid while using the IP/pressure cooker and stovetop/oven to avoid injuries.
This reminds me of the uppuma (with sooji, cream-of-wheat or Bulghur) one could make in deglazing the pan that had been used to cook something spicy, with g-g paste, chilis, turmeric, yada yada. One would add a cup of water, a tablespoon of yoghurt, and heat the pan that has the stuck-on spicy gunk. The brown gunk would get off, especially if you gently stir it with a wooden spatula. When the water comes to a gentle boil the yoghurt would de-curdify, and mask all the brown floating things. Add some colorful cut vegetables (carrot, peas, corn come in a freezer bag at Costco), some salt, and when these had been simmering for a couple of minutes, sprinkle 1/3 to 1/2 cup of the sooji/C-ofW/Bulghur into the simmering water while gently stirring with the wood spatula. The broken-grain would expand to absorb the water/spices etc.. Continue to stirring until the mix thickens and converts to uppuma. Serving: Fill a tiny cup with the uppuma, and invert over a plate. It would look grand with the orange/yellow/green speckles of vegetables on the hemispherical shape. And you would have a pretty clean frypan to put in the dishwasher. This is also pretty quick to make.
