Game Q&A
About Norwegian Aurora Salmon
Q: What’s the best temperature for cooking salmon?
A: Pan fry or bake it at 55-60°C.
Q: How to debone a salmon?
A: Remove the vertebral column first, then run the knife down the salmon starting from the tail end to expose the pin bones. Remove them with tweezers.
Q: How long do you bake salmon?
A: It depends on the size. For a 250g fillet, bake for 10-12 minutes at 180°C.
Q: What types of knife do you use to cut the Norwegian Aurora Salmon?
A: The Santoku knife or a western-style chef’s knife.
Q: I want to make a Christmas starter platter using the Norwegian Aurora Salmon. Apart from cheese, what other ingredients can I pair the salmon with?
A: You can mix cherry tomatoes, fresh pineapple cubes, balsamic vinegar and olive oil to make a pineapple & cherry tomato salsa. It goes well with the salmon.
Q: How to get rid of the fishy smells from the salmon?
A: Rinse it with clean water, then pat dry with a dish towel or paper towels.
Q: How long do you cook the Norwegian Aurora Salmon?
A: It depends on the size. For a 200g fillet, pan fry for 5-6 minutes.
Q: How to defrost salmon？
A: Let it thaw at room temperature.
Q: Is there a more convenient way to slice salmon that also makes it look good?
A: Cut it against the grain.
Q: How to cook the Norwegian Aurora Salmon to accentuate its flavours?
A: Cook it with simple ingredients. You can wrap the salmon with fresh pineapple, cherry tomatoes and basil in baking paper and bake it. It’ll keep it tender and flavourful.
Q: What temperature do you use when air-frying salmon?
A: It depends on the thickness. For a 200-250g fillet, air-fry for 12-15 minutes at 200°C.
Q: How do you panfry salmon to get tender meat and a crunch skin?
A: Preheat the pan, add oil, and then place a sheet of parchment paper on top. Drizzle more oil on it and put the salmon in with the skin side touching the paper. Place another sheet of paper on top of salmon and put another pan on top. Cook for 5-6 minutes.
Q: Where can you find top-quality salmon with no antibiotics and less hormones?
A: I recommend the Aurora Salmon from northern Norway (zero antibiotics) or organic salmon from Ireland.
Q: Is your salmon wild or farmed?
A: Every year from June to September, we have fresh wild king salmon from the US. And we offer fresh farmed salmon from Ireland, Scotland and Norway all year long. We also have frozen wild red salmon fillet from Canada.
Q: Where can I buy the Norwegian Aurora Salmon?
A: city’super physical stores (Seafood and Sushi & Sashimi division) and E-Shop.
Q: Do I need to wash the fresh Norwegian Aurora Salmon if I want to make sashimi at home?
A: If you want to make sashimi, buy the Norwegian Aurora Salmon from the sushi counter. No need to clean it.
Q: Do you sell Norwegian Aurora Salmon heads, collars and bellies?
A: We have salmon heads with collars and salmon slices. You can also get pre-cut salmon bellies at the sushi counter.
About Cauliflower
Q: How to prepare the cauliflower for cauliflower rice?
A: Steam it in a container first but don’t cook it through. Then chop it up and stir fry it.
Q: How to pick a good cauliflower?
A: It has to be heavy and with white leaves. The stem can’t be yellow.
Q: How do you make the cauliflower soft and flavourful without charring it?
A: Wrap it in baking paper before placing it in the oven.
Q: How do you cook cauliflower to keep it crunchy but without the grassy taste?
A: Add a little sugar or lemon juice.
Q: Is cauliflower rice good for weight loss? How else can you eat cauliflower?
A: Cauliflower rice is just shredded cauliflower, and it can be a substitute for rice. But to lose weight, you need to keep a balanced diet and exercise. You can steam, boil, blanch and bake cauliflower.
Q: How to keep the cauliflower crunchy and retain its nutrients?
A: Add a little sugar when you blanch it.
About city’super Beef Wellington (defrosted)
Q: How do I control the heat when cooking Beef Wellington, so that it’s not under or overcooked?
A: Make sure to preheat the oven. Sear the beef until golden brown, wrap it with stuffing and puff pastry. Wait till it cools down to room temperature and put it in the oven. You can also use a meat thermometer to monitor the heat.
Recommended meat thermometer: 990111325 Meat°it + smart cooking needle
Q: Where does the beef used in Beef Wellington come from? How do I cook it?
A: It’s from the UK. Defrost the beef for two days, then coat it with custard and bake for 25 minutes at 180°C.
Q: What’s the best way to bake the city’super Beef Wellington (defrosted)?
A: Defrost for two days. Cook from chill: Preheat the oven for 30 minutes at 180°C. Bake the Beef Wellington at 180°C for 25 minutes. Take it out and let sit for 10-15 minutes. If it gets too cool for your taste, pop it back in the oven for a few minutes before eating.
About Turkey
Q: What is a good marinade for roast chicken?
A: The easiest one would be the honey mustard marinade (mix 1 tbsp honey, 1.5 tbsp lemon juice and 1 tsp mustard seeds).
Q: How to defrost a turkey?
A: Thaw at room temperature for 2 days. Rinse with water and pat dry.
Q: How do you make a juicy roast turkey?
A: Let it thaw at room temperature. Make a thick marinade and spread it between turkey skin and meat. This can keep the bird tender and juicy.
Q: For a 3kg turkey, should I roast it for 2 hours at 180°C covered, followed by 15 minutes uncovered?
A: Cover the bird in tin foil and roast for 25 minutes at 220°C, then 2 hours at 170°C. Then take off the foil and roast for another 10 minutes to allow the skin to crisp.
others
Q: What’s the best way to steam the Japanese Kintoki Sweet Potato? A: Bring water to a boil, put the potatoes in and steam them in a container with the lid on for 20-25 minutes over medium heat. Q: How to make deep-fried food less oily? A: Fry it till 80% done, then take it out and let it sit for 20 seconds before putting it back in the hot oil to finish it up—it forces the oil out of the food. Q: The skin on cured pork is delicious, but often gets dry and hard when you stir-fry it. How do we avoid that? A: Steam it in a container over medium heat for 30-40 minutes, then cut it up and stir-fry it. Q: How do you avoid breaking the skin when you pan fry a fish? A: Use a cold wok and cold oil. Heat it up until the oil begins to smoke. Put the fish in and wait for 30-40 seconds before flipping. Q: How to pan sear foie gras? A: Heat up the pan then turn the heat to low. Sear the foie gras for 45-60 seconds, flip side and sear for another 45-60 seconds. Turn off the heat and let sit for 3 minutes. Sear it quickly again until it gets soft. Q: What’s the best way to make mashed potato? A: Bake the potatoes with skin on for 45-60 mins at 180°C. Then peel the skin off and mash them. Heat up the pan then heat down to low, put the potato mash in, and mix with some cream and butter. Make sure to cut off any brown or hardened parts from the baked potatoes, otherwise they could affect the colour and taste of the dish. Q: How do I keep the chicken pot pie more crisp? A: In the final 5-7 minutes, take the pie out and brush some oil on top, then put it back in the oven to finish.