| How to Clean a Harmonica Posted: 12 Mar 2022 04:00 PM PST Do you want to clean your harmonica? Harmonica maintenance can be a delicate matter because of how fragile the inside of the instrument is. Follow these tips to successfully clean your harmonica. [Edit]Cleaning Your Harmonica Daily - Rinse with lukewarm water. If you have a diatonic harmonica with a plastic comb, simply run some lukewarm water through the harmonica. Placing the mouthpiece against your palm, tap it firmly to remove the water.[1]
- Only run water through the harmonica if your comb is plastic or sealed wood. If the comb is wooden or metal, do not run water through it.
- Tap the harmonica after each use. Because a harmonica is played with the mouth, saliva and other contaminants get blown into the instrument by the mouth. After each use, tap the harmonica on your hand, leg, or a towel to knock out any loose saliva. This will help keep it clean and help reduce the amount of build-up in the instrument.[2]
- Try to be a dry harmonica player. This means you should try to reduce the amount of saliva that you pass into the harmonica while playing.
- Let your harmonica dry after playing. Another way you can help keep your harmonica clean and rust-free is to let it dry after playing. When you place it in the case, leave the case open. This helps any moisture in the harmonica to dry instead of sitting there damp in your harmonica.[3]
- Clean your mouth before playing. If you have eaten or drunk anything right before playing, rinse your mouth with water. Remnants of food can get blown into the harmonica, and sugar or other contaminants from non-water beverages can build up a residue in the harmonica.[4]
- Refrain from playing right after brushing your teeth. Any residue left over from the toothpaste or mouthwash can build up.
- Don't smoke while playing the harmonica. This can damage the harmonica.
[Edit]Performing Heavy Cleaning on Your Harmonica - Remove the cover plates. Use an appropriate screwdriver to remove the cover plates of the harmonica. Some harmonicas use a Phillips-head screwdriver, while others use a flat head. Make sure to find a screwdriver of the appropriate size.[5]
- Place the screws in a safe place where they won't be lost.
- Spray both sides of the cover plates with alcohol and then wipe with a cloth.
- Remove the reed plates. After removing the cover plates, use the screwdriver to remove the screws attached to the reed plates. Keep the screws in the order from which you remove them so they are placed back in the same hole as before.[6]
- Soak the reed plates. Place the reed plates into a solution of warm water and vinegar or lemon juice. Let them soak for approximately half an hour.[7]
- Clean the comb. While the reed plates are soaking, clean the comb. If the comb is plastic, you can clean it with soap and water. Use a soft toothbrush to brush the deposits off the comb.[8] Another option is to spray the comb with alcohol and brush it with a soft brush. You can also use something sharp to dig any build-up off the comb.
- If you have a wooden comb, do not use water or soap. Just use the brush or the sharp object. If you have a metal comb, make sure to dry it thoroughly before reassembling.[9]
- Clean the reed plates. Remove the reed plates from the water. Use a soft toothbrush to brush the reed plates.[10] Do not scrub the reed plates with the toothbrush.[11] You want to gently brush the reed plates along the reeds from the rivet down. Don't brush against the reeds or snag the ends of the reeds. This can damage the reeds or mess up the notes of the harmonica.[12]
- Never brush across the reed. Only brush in the direction of the reed.
- Clean the other side of the reed plate as vigorously as you want since it has no reeds.
- Then run it under warm water to rinse.[13]
- You can also clean the reed plates with a q-tip and hydrogen peroxide.[14]
- Reassemble. Let all of the harmonica parts completely dry. Then, reassemble the harmonica.
- Screw the screws back in gradually. Tighten all three of them evenly before you tighten them as far as they can go.[15]
- Never rub too hard.
- Be careful with the harmonica.
- Keep your pieces safe in a (preferably sunny) dry location while drying, especially out of reach from pets.
[Edit]Warnings - Cleaning too often may result in loss of sound.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Toss Pizza Dough Posted: 12 Mar 2022 08:00 AM PST If you plan to toss, start with the recipe. Without the right kind of flour and the right approach, your dough will not develop the gluten it needs for a strong, stretchy texture. Once you have the right recipe, practice shaping and tossing until you become a true pizzaiolo. Not all pizza chefs toss their dough, but it is an excellent way to flatten and widen your dough with minimal compression, keeping the dough light.[1] [Edit]Ingredients - 1 cup (240mL) warm water
- 1 cup (240mL) ice cold water
- 1/2 tablespoon (7.5mL) salt
- 1 tablespoon (15mL) sugar
- 2 tablespoon (30mL) olive oil
- 1 packet active dry yeast
- About 5½ cups (685g) flour
[Edit]Making the Dough - Choose your recipe. Most pizza chefs experiment with dozens of recipes before they find their personal, perfect pizza. If you don't have a personal favorite yet, the recipe described here makes a strong, Neapolitan-style pizza that should resist tears while tossing.
- Your quest will be easier if you familiarize yourself with baking percentages, and keep detailed notes on each recipe.[2]
- Choose your flour. The flour's protein content is incredibly important for pizza, especially when you plan to toss it. Look for bread flour or pizza flour with a protein content of at least 12.5%.[3]
- Mix the yeast into warm water. The water should be "blood temperature," or close to 96ºF (35.5ºC). Let this mixture stand until the yeast is dissolved and begins to bubble.
- Mix wet ingredients together. Mix cold water, sugar, salt, and olive oil in a separate bowl.
- Combine all ingredients. Place the flour in a large bowl. Stir the activated yeast, then pour it into the flour. Pour the cold water mixture as well.
- Knead the dough. You may knead by hand or with a dough hook attached to a low-speed electric mixer. Knead until the dough is glossy and tacky, but not sticky. You should be able to pinch a small piece and pull it thin enough to let light pass through. This is a sign of a strong, high-gluten dough that will stay together when tossed, and make a chewy, tender crust.
- Results can vary with humidity and other unpredictable factors. Add a little flour if the mixture is sticky, or a little water if the dough is dry.
- This usually takes 5–15 minutes by hand, or 2–4 minutes in an electric mixer.
- Let rise overnight. Brush the dough with olive oil and store, covered, in the refrigerator. Leave overnight (or for at least 5 hours) to allow gluten to develop further. The cold temperature of the fridge slows yeast activity, preventing excessive rising from the long waiting period.[4] Cold dough is also easier to handle.
- Place the dough in an airtight container with enough room for the dough to double in size.
- Alternatively, leave covered with a warm towel for 40–60 minutes at room temperature, or until dough doubles in size. Chill for one hour in the refrigerator.
[Edit]Shaping the Dough - Cut the dough ball in half. Scoop up the dough ball with a dough scraper, if you have one, to avoid stretching it. Cut it in half to form the dough for two smaller pizzas. These will be more convenient to handle and fit in a home oven. For the instructions below, use one dough ball at a time.
- Make sure that your pizza dough is room temperature before you start working with it.[5]
- Coat generously with flour. Coat both sides with plenty of flour. Drop the dough ball on a flat, floured surface, flipped over so the side that was underneath while rising is now on top.[6][7]
- To reduce mess, use cornmeal or semolina instead of regular flour.[8]
- If your dough or hands stick at any point during the rest of the process, add more flour.
- Flatten the dough. Slap the ball of dough flat with your hand, kept as flat as possible. Don't press too hard, or you'll squeeze out the air and create a hard, dense crust. Just press until it is relatively flat, but still squishy.
- Define the outer crust. Hold your fingers straight and together. Press into the dough about from the edge. Repeat this motion around the whole circle, forming a groove and a raised outer crust.
- Push the dough outward. Keep your fingers straight and together. Hold your hands flat, just above the dough, with your fingers pressing into the groove you just made. Fan your fingers outward a little, pressing against the crust. Bring your fingers together and rotate the dough a little, then repeat this fanning motion around the whole edge.[9] This will make the outer crust edge thinner, and the pizza a bit larger.
- Don't press your palms against the base of the dough. This can lead to uneven crust or tears.
- Beginners can use a rolling pin when starting out. This is easier, but usually results in a denser crust.
- Stretch the dough. Once again, hold your fingers straight and together. Place them lightly on the dough in a comfortable position in front of you, angled toward each other. Press your fingertips against the edge, and push one hand outward to gently stretch that small area of the pizza. Rotate the dough and repeat, moving around the dough several times. With practice, you can use a fluid, fast motion, moving your hands in small circles.[10] Stop when the dough is getting thin, and approaching the size you want.
- Never move your hands in completely opposite directions, as this will create a thin center. Move at an angle instead to stretch just the outer area, leaving a small hump in the center of the dough.[11]
- You can instead press the side of your hand down into the groove, then push directly outward to stretch the edge. Use your other hand to rotate the dough as you go.[12]
[Edit]Tossing the Dough - Slap the dough between your hands (optional). Slapping is an easier way to hand shape your pizza. Some chefs slap, some toss, and some start with slapping and finish with a toss or two. None of these methods are more correct than another. If you decide to slap, here's how it goes:[13][14][15]
- Drape the dough over your palm and forearm. The more of your arm you use, the less likely the dough is to break.
- "Slap" the dough onto your opposite palm, letting it drape over your other hand and forearm. If your dough is in danger of tearing, let it drape gently instead of using force.
- Repeat this motion back and forth. Each time you "slap," the dough should rotate about one quarter turn. This rotation is vital for making the dough wide and even.
- Drape the dough on a fist and palm. If your dough looks strong and hasn't yet reached the desired size, it's time to adopt the tossing position. Extend your dominant hand as a flat palm, with fingers together. Keep your other hand in a fist to "anchor" the dough. Drape the pizza dough over both hands, supporting opposite sides of the dough.[16][17]
- Rotate your arms toward your body. Rotate your arms inward to get ready for the throw. (If you are using your right palm, rotate your arms to the left.) This allows more rotation during the throw, imparting the spin that shapes the dough in the air.
- Bring your hands up and around. Bring your palm up and around, until the back of your hand is in front of your face.[18] Follow with your fist to continue supporting the pizza, but focus on your palm, which will do the tossing. Practice this motion without tossing the pizza first, then try again with moderate speed during your toss.
- Start with a more gentle throw than you think you need. Too little force, and the pizza doesn't leave your hand. Too much force, and the pizza flies across the room.
- Release the pizza. Bring the upward motion of your palm to an abrupt stop when it comes in front of your face. This will send the pizza flying upward a short distance. In the air, it should spin at the same speed your hands rotated. The force from spinning pushes the dough flatter and wider, without pressing out the air.
- Follow through. Although your hand stops moving upward, it should still complete the arch of its movement after the pizza is released. Follow through by moving your palm around and out, as though swatting a fly in front of your face. A smooth follow-through ensures that your hand is rotating at the moment when you release the pizza.
- Don't worry too much about this for your first few tosses. It's more important to catch the falling pizza than to get the right hand shape.
- Catch the dough. Catch the dough with both fists and forearms. Use as much of your forearm as you can, to avoid puncturing it. If you have a strong dough, you may be able to catch it on one fist, but this is risky for most recipes.
- If you tossed with your right palm, catch the dough mostly on your left arm.
- Expert dough tossers "catch" the dough on their fingertips, sending it spinning again without letting it rest. This is a complex technique that involves sending the dough in multiple trajectories and angles.[19] It's best not to try this until you're a more experience pizzaiolo.
- Repeat as necessary. If you slapped the dough or hand-stretched it heavily, you may only need one toss to get your pizza to the size you need. If you only used light hand-stretching, you may toss it several times. Once the pizza reaches the desired size, place the dough on a pizza screen, pizza stone, or baking sheet. You're ready to add the toppings.[20]
- The dough is ready when you say it's ready. The size of your oven and personal preference for crust thickness are the only criteria you need when cooking at home.
- If you get very good at tossing, you can enter competitions! To accomplish the fancy tricks, most dough tossing champions use a special dough not intended for eating. The key to an extra-stretchy, durable dough is high gluten flour, large amounts of salt, and very cold water (except when activating yeast).
- Longer rise times can be used if the amount of yeast is reduced.
- Try not to use too much flour when you knead the dough, or it will be too dry and not stretch easily. You can be more generous when shaping and tossing.
- If you dough is hard to stretch, leave it to rest on the bench-top covered with a damp cloth for at least an hour and then try again. Dough will not stretch easily straight out of the fridge either.
- If your dough tears at any point, fold the tear shut, or press it closed with more dough torn off the edge. A pizza that tears probably can't take much more stretching. You may need to settle for a thicker crust than you planned.
[Edit]Warnings - It is essential to knead the dough long enough, but not too long. If using a powerful electric mixer, it is possible to over-knead. The symptom of this is stringy dough that breaks apart into threads.
- Throwing the dough too high can be disastrous. It will either land too hard and tear, or get stuck to your ceiling. A short hop is all you need.
[Edit]Related wikiHows [Edit]References
[Edit]Quick Summary |
| How to Find the Edge of a Roll of Tape Posted: 12 Mar 2022 12:00 AM PST You need to tape something, but you can't find the edge of the roll. This problem is unique to our time, and it can be infuriating. Once you have exhausted the traditional spin-the-roll-and-hunt-for-the-edge technique, you may feel frustrated and disheartened. Do not give up! Unravel the following methods and find your edge. [Edit]Using Your Senses - Look closely. Turn the roll slowly in your hands, and carefully examine every inch of the circumference. The edge should look like a thin, almost invisible ridge that runs straight across the width of the tape. It may be slightly darker than the rest of the roll, and it may blend in almost perfectly. If you don't find it on the first pass, try again.
- If the tape is patterned, look for the flaw or break in the continuous pattern. On a roll of zebra-print duct tape, for instance, look carefully for a point where the stripes do not entirely match up.
- Consider that the edge might not be completely straight. If the roll of tape has been treated roughly, the "edge" might be jagged, patchy, or even extremely long. Tape-roll edges have been known to run all the way around the roll at an angle, diminishing very gradually until they taper off.
- Run your finger around the roll. Use your fingertip for heightened sensation, or use your fingernail for the sake of precision. Slip your finger around the roll and feel for bumps and ridges. The edge should feel like a slightly raised ridge in the tape. If the lip is large enough, your finger will catch slightly. If you think you've identified the edge by looking closely, use your finger for a closer inspection.
- If you have very short fingernails, try running the edge of a knife around the rim of the roll. You might also use a toothpick, a paperclip, a key – anything that allows you the sensation and precision to feel a slight ridge in the surface of the tape. Be careful not to press too hard and puncture the tape.
- If you don't feel anything on the first pass, try going around in the opposite direction.
- Once you find the edge of the roll, peel it up carefully. Pick at a corner until you can hold it between your thumb and forefinger. After you manage to get a corner up with your fingernail, use your finger or thumb to roll up the edge diagonally from the corner. Pull the edge until you can hold the full width of the tape. The oils from your hands will keep the rolled edge from sticking back down.[1]
[Edit]Using a Tracer - Use flour or chalk as a tracer. If your tape is dark-colored, you can use use a light-colored, contrasting "tracer" to reveal the edge of the roll. The basic idea here is to rub a clumpy white material—flour, chalk, and baking powder are good choices—around the outside of the tape roll until the tracer sticks to the hidden edge. If you are using a thicker tape, such as duct tape, this effect may be more apparent than if you are using a thinner tape.
- Put a bit of flour or chalk dust into a cup or small container. Any material will do, as long as it clumps together and the color contrasts with the color of the tape.
- Dip your finger into the cup or container. It may help to wet your finger, slightly, beforehand.
- If you don't want to use your finger, you can also dip the roll of tape directly into the flour or chalk dust. Be sure to immerse it thoroughly. There is a chance that the flour will stick to the edge of the roll, revealing your goal!
- Run your floured finger around the circumference of the tape. Go slowly and methodically in one direction, then the other. This way, your finger is more likely to catch the edge of the roll. Make sure not to skip over any sections, or you might miss it! The edge should become quickly apparent: the flour will catch along the crack, forming a white line.
- Wipe your finger clean once you've found the edge. Try not to get any flour or chalk onto the sticky side of the tape.{largeimage|use tape as required Step 5.jpg}}
- Use a pencil as a tracer. If your tape is light in color, try running the flat side of a pencil point around the roll. The dark-grey graphite from the pencil will serve a similar function to the flour. The pencil should bump up very slightly when it hits the edge of the roll, and you will be able to see the break in the graphite line.
[Edit]Preventing the Problem - Cut a V-shape into the tape roll. Use a sharp knife or a pair of scissors to cut a small wedge out of the entire roll of tape – from the outermost edge to the innermost end. This way, you'll tear the tape off in the same spot every time, and you may have less trouble finding the edge in the future![2]
- Mark the end of the roll with a toothpick. When you are done using a roll of tape for the time being, stick a toothpick underneath the adhesive about a half-inch from the edge. This way, when you return to use the tape again, you will be able to easily identify where to begin. This method is especially useful for clear packing tape.[3]
- In theory, you can use almost anything to mark the end of the roll: paper, a paperclip, a twig, a card. Use anything that isn't too bulky and sticks cleanly to the edge of the tape. Improvise a solution using the materials you have lying around your home or office.
- Fold the edge of the tape back on itself. Fold the sticky end of the tape back into the roll—not far, just a centimeter or so—to make a "pull tab" for the next time you use the tape. You can fold the tape directly in, or you can fold at a 45-degree angle for a triangular fold.
- Use a tape dispenser. Consider buying a dedicated tape dispenser. These devices usually include a spool (which you can continually refill with new rolls of tape) and a serrated tape-cutting edge. When you stretch the tape over the serrated edge, it slices cleanly and naturally. The edge of the tape sticks there until you need it next.
- Consider buying a "tape gun" for packing tape. This device is a convenient, handheld version of the standard tape dispenser. Run the tape gun along the surface of a box, and you will seal the box without losing the edge of the roll.[4]
- You can find tape dispensers online or at office-supply stores. Be aware that many standard tape dispensers are designed for use with Scotch tape
- Buy striped or patterned tape. It is easier to find the edge of a roll of patterned tape, as you can visually parse out the breaks in the pattern. If you consistently have trouble finding the edge of a roll of tape, consider making a habit of buying patterned tape for the sake of convenience.[5]
- Buy sticky tape with non-stick sides. Some tape is designed with black lines on the sides to denote where the adhesive ends. This way, you will not need to find the edge of the roll – you'll be able to pull it up at any point! Look for this specialty tape online or in large office-supply stores.[6]
- Don't put yourself through this frustration again. Once you've found the tape, be sure to take preventative measures—a tape dispenser, a toothpick, a V-cut—to ensure that you always know where to find the edge of your tape.
[Edit]Things You'll Need - Tape
- Flour, chalk, or pencil
- Persistence
[Edit]Related wikiHows [Edit]References |
| How to Treat an Itchy Scalp After Using Hair Dye Posted: 11 Mar 2022 04:00 PM PST Most hair dyes contain harsh chemicals that can cause minor irritation and scalp itchiness, as well as allergic reactions. If your scalp gets a bit itchy and red after using hair dye, you can likely relieve your symptoms at home by washing your scalp thoroughly or using a moisturizing compress or cream. If you also develop a rash or have any soreness or pain, your scalp itchiness may be caused by an allergic reaction to one or more of the hair dye ingredients. In most cases, you can alleviate your reaction symptoms with a steroid or antihistamine, although you may need to contact your doctor if your symptoms persist. [Edit]Relieving a Minor Itchy Scalp - Wash your hair with a gentle shampoo to remove any excess dye. Pour a quarter-sized amount of a gentle shampoo, such as a baby shampoo, into your hands and rub it into your scalp and hair until it covers your whole head and gets very sudsy. Then, rinse the shampoo and excess hair dye out with cool to warm water.[1]
- Leaving excess hair dye on your scalp and hair is one of the most common causes of itchy scalp after using hair dye. You may be able to stop the itchiness simply by washing your hair thoroughly.[2]
- Look for shampoos that are labeled "gentle," "all-natural," or "free of harsh chemicals." Harsh chemicals may react with the hair dye and make your scalp itchiness worse.
- Rub a quarter-sized amount of 2% hydrogen peroxide into your scalp. Rinse the hydrogen peroxide out quickly so that it won't affect your hair color. The hydrogen peroxide will oxidize the dye chemicals, which should stop the adverse reaction on your scalp.[3]
- Even if you aren't allergic to any ingredients in your hair dye, the harsh chemicals can still make your scalp itch. Using 2% hydrogen peroxide will help counteract the chemical reaction.
- Hydrogen peroxide may start to lighten your hair color if you leave it on too long. Therefore, it's important that you rinse it out as soon as you've rubbed it into your scalp.
- Hold a wet compress of olive oil and lime on your scalp. Saturate a disposable, damp towel or clean, old rag with olive oil. Then, squeeze the juice from a lime over the cloth and twist it to combine the juice and oil. Place the compress on your scalp until the itchiness starts to subside.
- While an olive oil and lime compress doesn't always help, it may help soothe your itchy skin and alleviate any skin tightness caused by the hair dye.[4]
- If you have any inflammation or redness along with the itchiness, you can place the compress in the refrigerator for a few minutes to cool it and help calm your skin.
- Apply an emollient moisturizing treatment to calm an itchy scalp. In many cases, the harsh chemicals in hair dye will dry out your scalp. Instructions will vary depending on the emollient type and brand you choose, but typically you'll rub a generous layer of the cream over your scalp and leave it for several minutes before rinsing it with water.[5]
- Emollient moisturizes are generally made to help soothe common inflammatory skin conditions, such as eczema. Because the symptoms of an itchy scalp after using hair dye can be similar, these treatments tend to work well.
- Look for soothing ingredients like Argan oil, olive oil, Shea butter, and jojoba oil.
[Edit]Alleviating an Allergic Reaction - Apply an over-the-counter steroid cream if your scalp is inflamed. Follow the instructions on the bottle and only use it as often as instructed. In most cases, allergic reactions to hair dye are minor, so you'll likely be able to treat it at home with an over-the-counter steroid cream.[6]
- If your symptoms are severe or persistent, you may need to get a prescription-strength steroid cream from your doctor.
- If you have any pain or tenderness, a rash, or sores on your scalp after using hair dye, it's likely that you've had an allergic reaction to an ingredient in the dye.
- Take an over-the-counter oral antihistamine to help stop the itchiness. If your itchy scalp is caused by an allergic reaction to an ingredient in the hair dye, over-the-counter oral antihistamines like Benadryl can provide relief. Oral antihistamines generally start working within 1 hour.[7]
- Many oral antihistamines cause drowsiness, so make sure you use them as directed.
- Depending on the severity of your reaction to the hair dye, your scalp may stop itching after 1 dose, or you may need to take several doses until the itching subsides.
- See your doctor if the itchiness continues for more than 2 days. If your symptoms, including itchiness, persists for over 2 days, make an appointment to see your doctor or get a referral to see an allergy specialist. Either your doctor or an allergy specialist can perform tests to assess what ingredient caused the reaction and determine how to treat it so your itchiness will subside.[8]
- In addition, make an appointment to see your doctor or an allergy specialist if your itchy scalp becomes inflamed or if you develop a rash.
[Edit]Preventing an Itchy Scalp from Hair Dye - Avoid using products with the same ingredients after a reaction. If you get an itchy scalp after using a particular type or brand of hair dye, take note of the ingredients so you can avoid using hair dyes with the same active chemicals in the future. Most hair dye reactions are caused by a chemical called paraphenylenediamine (PPD). Therefore, if your scalp gets itchy after using a hair dye containing PPD, avoid using these in the future.[9]
- PPD is primarily found in dark colored hair dyes.[10]
- Dab hair dye behind your ear to spot test for an allergy. Before using a new hair dye or any hair dye that contains PPD, dab a small amount of the dye on your scalp just behind your ear. If your skin starts to itch or get swollen and red, it's likely that you're allergic to PPD or another ingredient in the dye and will get an itchy scalp if you use it.[11]
- If you're getting your hair dyed at a salon, you can ask your stylist to perform this test as well.
- Leave dye on your hair for the time recommended in the instructions. If you're trying to cover stubborn greys or dye your hair a drastically different color, it can be tempting to leave the hair dye on for longer than instructed on the box or bottle.[12] Even if you aren't allergic to the hair dye, this can cause your scalp to itch! Never leave dye on longer than instructed.[13]
- Most at-home hair dyes should be left on for 10 to 45 minutes. Always check the instructions, though, to make sure you don't leave the dye on for too long.
[Edit]References |
| How to Grill Salmon with Skin Posted: 11 Mar 2022 08:00 AM PST For a delicious but healthy meal, grill up some salmon with the skin on. Make sure the salmon is deboned and cut up evenly before placing it on a well-oiled grill. Cook the meat side first with a sprinkle of salt to prevent it from sticking. Then cook the salmon with the skin down until it's pink and flaky. Grilling salmon with crunchy skin isn't complicated at all, so give it a try! [Edit]Cleaning and Seasoning the Salmon - Pull any pin bones out of the salmon. Lay the salmon on a cutting board skin-down. Run your fingers over the meat to feel for any small, hard lumps. Grasp the ends of the bones with needle-nose pliers or tweezers and pull them out at an angle.[1]
- Try to pull the bones out at the angle they are pointing. Pulling them straight up will tear the fish.
- Cut the salmon into fillets. Use a sharp knife to divide larger pieces of salmon into fillets about wide. The pieces don't have to be perfect, but try to keep them roughly the same size so they cook at the same rate.[2]
- Season the fish with a sprinkle of salt. Sprinkle a pinch of kosher salt evenly on each piece of salmon. The salt will prevent the fish from sticking to the grill.[3]
- Let the salmon rest for 20 minutes. Leave the salmon out so that it reaches room temperature. It's best to do this as the grill heats. If you plan on marinating your salmon, this is also the perfect time to let the salmon rest meat-side down in the marinade.
- You could use a basic teriyaki marinade, for example, made with soy sauce, ginger, garlic, and brown sugar.[4]
[Edit]Cooking the Salmon - Lightly oil the grill with a paper towel. Wad up a paper towel and pour some vegetable oil onto it. Using tongs, wipe the paper towel over the grill grate. Make sure you only apply a thin coating of oil so that the fire doesn't flare up.[5]
- Preheat the grill to a medium high heat. A medium-high temperature equals about , if your grill has a thermometer. To test the grill later, hold your hand over it. It should feel so hot that you can only hold your hand over it for 1 second.
- Grill the skinless side for 5 minutes. Spread the fillets on the grill skin-side up so they all cook evenly. Avoid touching the salmon until you're ready to flip it. When the salmon is done, the meat will begin curling away from the grill.
- If you like the skin extra crispy, you can cook the skin side first instead.
- Flip the salmon with a spatula or tongs. If the salmon sticks to the grill when you try to flip it, it most likely isn't done, so let it cook for another minute.
- Grill the skin side for 10 minutes. After about 6 minutes, the salmon will begin to appear pink in the middle, and after 10 minutes, it will be fully cooked through. Salmon that is done looks very pink and flaky. It feels firm to the touch instead of soft and spongy.[6]
- Depending on the grill and the thickness of the fillets, your salmon may need more time to cook.
- As the salmon cooks, white foam called albumin will appear. A little bit is normal, but if your salmon is covered with it, that means it's overcooked. Remove the salmon when you notice the white spots forming.
- Move the salmon to a serving plate and let it rest for 2 minutes. Use a metal spatula to pick up the salmon and place it on a plate. No matter how delicious it looks, give it 2 minutes of resting time. The fish will continue cooking due to residual heat.[7]
[Edit]Things You'll Need - Cutting board
- Needle-nose pliers
- Knife
- Grill
- Paper towel
- Spatula
- Plates
[Edit]References [Edit]Quick Summary |
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