September 3, 2011 § 1 Comment
Fat is good.
To best enjoy the buttery texture of cooked salmon, it needs to be cooked until JUST done, where the middle is still slightly translucent. At this doneness, the fats between the muscle have melted down enough so that the fish easily falls apart in the mouth with the gentlest of pressure, yet has not melted away and out, leaving a dry, sad slab of concrete. « Read the rest of this entry »
September 3, 2011 § Leave a comment
I’ll admit right off the bat; I’m a lazy cook.
So anything that can help to shorten the time it takes to whip up dinner without compromising on flavor, quality and healthfulness is fair game, which brings me to those wonderful pre-filleted slabs of fish sold in supermarkets these days. Chide me if you will about the tragic waste of fishbones for stock-making; I’m immune because I have no plans to make fish soup anytime in the near future. For busy working folk like us, “fish slabs” are a godsend.