If your fish comes out tough and dry, let me assure you that it's not your fault. It's all those recipes that tell you to cook fish until it flakes and is opaque. First of all, some fish don't flake. Have you ever seen a flaking swordfish? And if the fish is opaque all the way through when you check it, then I have bad news for you, my friends -- it's overcooked. Here is how it's really done.
YouTube link: Testing Fish for Doneness
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4 comments:
Excellent video, Helen! The visuals really helped. Thank you. Does this advice apply for fish like catfish and tilapia or should they be cooked longer?
the timing applies to catfish and tilapia (and any other fin fish). They need to be opaque by the time you serve them, but should definitely have a translucent center when taken off the heat.
Question: what oven temperature should I could the salmon at??
You can cook it at any temperature from 250F to 500F. Depends on which effect you are trying to create. For the 8 minutes per inch +/- 2 min timing, use high temperature (425F).
Cheers,
-Helen
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