The skinny on these posts:
I’m a big believer that a chef or cook who is true to her craft does not need any fancy contraptions or gimmicks to do her job well. All too often I come across products and services that make me embarrassed for the people who buy them. Yes, I am judging them. I am judging them and shaking my head and asking myself, “What the???” when I see they bought a quesadilla maker or a cupcake baker or a hotdog heater. I point and I laugh and I kind of worry about what the world is coming to. And in those moments, I hope to make you, the more savvy than average cook and consumer, laugh, too.
The Accidental Chef 
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I baked 4-Salmon filets in the oven at 375 degrees for 30-minutes (were frozen), and when finished cooking there was a coating that looked like mozzarela cheese all over it. In prepping them I: spred 1-tablespoon of EEVO on each one, sprinkled them slightly with salt–nothing else added. But when finished cooking there was a coating that looked like mozzarela cheese all over it.
Can you tell me what this white stuff might be? Does that mean that the salmon steaks are bad?
John La Lone
It’s just the natural protein in the fish, nothing to worry about