tag:blogger.com,1999:blog-17422713.post112941111956585217..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Is it done?Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-17422713.post-66803659426616453322018-05-16T19:46:40.209-04:002018-05-16T19:46:40.209-04:00Salmon is delicate. It will break when it's c...Salmon is delicate. It will break when it's cooked. that doesn't necessarily mean you overcooked it, but it definitely wasn't undercooked (at least not in the part where it broke). Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-91887067860590818622018-05-16T19:42:19.848-04:002018-05-16T19:42:19.848-04:00Is salmon more likely to break if it is undercook...Is salmon more likely to break if it is undercooked or overcooked?<br />(For eg. the salmon was taken off the heat, carryover cooking was going on, it was in sauce, it was being plated when it broke in half).<br />Cooknoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-26825914134587237222016-07-17T08:30:07.364-04:002016-07-17T08:30:07.364-04:00it's definitely fine in terms of bacteria (if ...it's definitely fine in terms of bacteria (if the center is 130F, the outside is definitely 160+, which would kill all bacteria). In terms of parasites, according to FDA, you need at least 140F to kill parasites (or is it 145F). AT that temp, the salmon doesn't taste good. 130F is as high as I would cook it. If it was previuosly frozen, you have nothing to worry about (freezing would kill parasites). If it wasn't, you might be taking a tiny-tiny risk.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-69258909739010275962016-07-16T21:10:42.116-04:002016-07-16T21:10:42.116-04:00I smoked some wild caught salmon from Lake Michiga...I smoked some wild caught salmon from Lake Michigan to about 130 degrees. Is that safe?Dochttps://www.blogger.com/profile/08392972386239295337noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-86905231012007760532015-08-20T01:21:27.667-04:002015-08-20T01:21:27.667-04:00ohh this recipe is too complicated for me lol but ...ohh this recipe is too complicated for me lol but i'll give it a try, thanks huge!Papa Louiehttp://papasgames.us/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-84517530275611522932015-04-07T03:23:45.397-04:002015-04-07T03:23:45.397-04:00Ummm Salmon.. Everytime I cook salmon, I use tin f...Ummm Salmon.. Everytime I cook salmon, I use tin foil to wrap around my slab at 350.. Butter the bottom, so the skin does not stick. I add either some beer or this time I used a half shot of whisky and a little bit of water around the side. to aviod drying out your fish. add some seasoning and cover over. I let my fish cook until the skin starts to peel away with ease. I test my fish by removing a flake with a fork from the thickest part and see if the pink is even thru out the sample. Johnson.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45950553300691514162015-03-03T09:34:07.002-05:002015-03-03T09:34:07.002-05:00This comment has been removed by a blog administrator.Thermometer Ohr Testsiegerhttp://ohrtestsieger.blogspot.denoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75338081617445807772012-08-15T11:14:09.298-04:002012-08-15T11:14:09.298-04:00Hi Frank,
150F is very low. Are you cooking it s...Hi Frank,<br /><br />150F is very low. Are you cooking it sous-vide or in a 150F oven? It's a fabulous way to cook fish, but you won't get crispy skin. You can try to crisp it up afterwords in the skillet, but once the skin is flabby, it might have a card time crisping up nicely. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32777264573695006212012-08-15T01:14:40.585-04:002012-08-15T01:14:40.585-04:00Quick question, when i use a fillet of salmon that...Quick question, when i use a fillet of salmon that has the skin covering one side of the fillet i really enjoy eating the skin. Would the fish be negatively be affected by heating it up temporarily to 150 degrees on the skin side to achieve a crispy skin or should I try to find another way to get a nice tasty skin? Deathpyrehttps://www.blogger.com/profile/06693904440317888897noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-17066520197578576122012-06-24T15:23:15.001-04:002012-06-24T15:23:15.001-04:00Wes, please spare the world your pedantry.
Meat...Wes, please spare the world your pedantry. <br /><br />Meats taken out of an oven are generally accepted to rise 5-10 degrees. Please go read any cookbook or cooking forum. This is a basic, worldwide-accepted practice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-3185850317119153192011-08-07T21:00:33.043-04:002011-08-07T21:00:33.043-04:00here is a balanced look at farm-raise fish issues....here is a <a href="http://www.goodeater.org/2010/05/10/lets-talk-fish-farming/" rel="nofollow">balanced look at farm-raise fish issues.</a><br /><br />keep in mind that not all farm-raised salmon is created equal. you get what you pay for. go to Whole Foods, pay $15/lb for farm-raised salmon and you'll get a great product with no antibiotics and great taste. but if you want to pay $8/lb for farm-raised salmon at your local grocery store, there are no guarantees.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89355105899331032012011-08-01T12:20:28.392-04:002011-08-01T12:20:28.392-04:00Thanks for an insightful website. Had quite a lau...Thanks for an insightful website. Had quite a laugh at some of the posts, which you so elequently replied back :-)<br />Looks like it's been a while since the last comment. <br />My concern is about the farmed raised salmon. Aren't they given tons of antibiotics due to being in such close quarters, disease is prevelant. Farm raised fish/salmon also contain 10 times more toxins (dangerously high levels of PCBs and dioxsin)....so I do stay only with wild caught salmon or eat the farm raised very, very rarely. Again, thanks for sharing all your great tips andAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-84838069985484318982010-06-01T21:12:32.082-04:002010-06-01T21:12:32.082-04:00My husband has just been on a fishing trip to the ...My husband has just been on a fishing trip to the Great Barrier Reef and returned with lots of delicious fish. I am not a confident cook when it comes to fish but after reading your blog feel much better and know where to come when I get stuck! I will be posting some of my attempts on my food blog http://apassionforfood-susy.blogspot.com/ so feel free to have a look. I have put a link to your blog.Susyhttp://apassionforfood-susy.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75840500532032129312009-10-01T15:45:19.961-04:002009-10-01T15:45:19.961-04:00Even as a chef, I enjoy reading your posts, they a...Even as a chef, I enjoy reading your posts, they are very informative and interesting, keep it up, it's great.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-13842442630410578392009-09-15T14:53:44.770-04:002009-09-15T14:53:44.770-04:00After years of shunning fish, I have recently deci...After years of shunning fish, I have recently decided to give it another try. My first attempt at cooking fish ended in an unmitigated disaster (dry and tasteless), as I am stumbling in the dark as to how long I should be cooking it. So coming across your blog is wonderful. Such great advice and tips, written from the viewpoint of someone who really loves fish. Thank you so much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-65557385465442696272009-09-11T15:02:43.388-04:002009-09-11T15:02:43.388-04:00Hi Chad,
It depends how you define "done&quo...Hi Chad,<br /><br />It depends how you define "done"? Technically, fish is "done" at 140F (removed from the heat at 135F). If you cook salmon to that temperature, it's a culinary disaster. I generally cook salmon that's good enough to eat raw (it's farm-raised, so parasites are not a problem, and fresh enough that bacteria is not a problem either). So I don't worry about it and cook it to very translucent (about 120F at the time of eating, which means removed from the heat at 115F). Doing this to wild salmon is a risk. It's worth it to me, but might not be worth it to you. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-60833315271149273602009-09-10T21:17:32.158-04:002009-09-10T21:17:32.158-04:00Dose salmon need to be at a certain temp to be don...Dose salmon need to be at a certain temp to be doneUnknownhttps://www.blogger.com/profile/03511934091021439307noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-2193989312197163112009-06-02T12:24:02.107-04:002009-06-02T12:24:02.107-04:00Thanks for the advice about cooking fish.
@wes:...Thanks for the advice about cooking fish. <br /><br />@wes: If you want a description of this sort of thing that is both scientific and entertaining you might want to read<br />http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559XAnne Wrighthttps://www.blogger.com/profile/17388424757792593272noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-12629020767815308902009-04-20T01:30:00.000-04:002009-04-20T01:30:00.000-04:00Hi Wes...it's actually really simple, and it's ref...Hi Wes...it's actually really simple, and it's referred to as carry over cooking. It's a scientifically established fact, and the denser and larger the object being cooked, the greater the degree of carry over cooking. Denser foods generally have a higher water content and therefore (because water has a higher heat capacity) the food continues cooking as the internal heat rises. Nothing fishy about it.<br /><br />Cheers!Andreanoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-71033851510767630132009-02-11T22:17:00.000-05:002009-02-11T22:17:00.000-05:00ok, if enough people have witnessed this happening...ok, if enough people have witnessed this happening, I guess I can't argue against it. Maybe it has something to do with the higher concentration of fat on the periphery of the meat which is repelling the thermal energy. Now that this thermal energy is trapped inside, it diffuses down its gradient from hot to cold, and the coldest area in the vicinity is the center.Unknownhttps://www.blogger.com/profile/06165617931803056670noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-61937149035794474502009-02-11T13:57:00.000-05:002009-02-11T13:57:00.000-05:00Hi Wes,Internal temp goes up even when the fish/me...Hi Wes,<BR/><BR/>Internal temp goes up even when the fish/meat/etc. is removed from the pan. If you don't believe me, why don't you set up your own experiment :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-44460360952597161622009-02-11T12:54:00.000-05:002009-02-11T12:54:00.000-05:00hmm, sounds fishy. Your point about the internal ...hmm, sounds fishy. Your point about the internal temp going up because of the higher temperature on the surface of the fish, is logical because the surface of the fish is the heat source, and this is true. But when removed from the oven into a room of about 70F where will that heat source transmit most of its energy? To the center of the fish which has only a small difference in temp, or to the outside which may have a few hundred degrees of difference. It seems like the small amount of energy going inwards will be negligible because the surface is losing heat to the surroundings at a much faster rate. But like I said before, if this has been observed there must have been another heat source like a pan, tray etc. made out of a metal, in which case you have the winter jacket in a heated room scenario.Unknownhttps://www.blogger.com/profile/06165617931803056670noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-8128968047631514922009-02-11T09:29:00.000-05:002009-02-11T09:29:00.000-05:00Hi Wes,Here is how I understand residual heat. Yo...Hi Wes,<BR/><BR/>Here is how I understand residual heat. You remove the fish from a temp of about 450F, so it's surface is at about that temp. While the surface temp starts going down immediately, the temperature in the middle of the piece keeps going up since it's surrounded by higher temperatures. Whether it's 10 degrees or 5 degrees depends on the thickness of your piece of fish. But I don't think there is any dispute in the culinary community that the surface temperature goes down as internal temperature goes up.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32332736707374436692009-02-09T20:11:00.000-05:002009-02-09T20:11:00.000-05:00Hi helen,I was just scanning your page and noticed...Hi helen,<BR/><BR/>I was just scanning your page and noticed something that disagrees with the natural laws of the universe. You say that if you a remove the fish from the heat at 130 F, after 5 minutes it will be at 140 F. This may be a misconception- Yes, the fish will continue to cook internally because it is well insulated and holding the heat inside of itself (the fat molecules can not vibrate as fast and transmit the thermal energy to their neighbors as other things like metals or water can, Think of a thermos-between the water and the outer wall is a vacuum devoid of everything so that there is nothing to transmit thermal energy). Without any energy source, the only way or the temperature to go is down, it may take 5 minutes to lose an amount of energy reducing the fish to a temperature where cooking is not possible. If you have tested this and actually found that the fish increased in temperature, do not worry, you are not in the twilight zone or some parallel universe, you probably kept the fish in the pan, which continues to radiate heat for how long? 5 minutes. the metal pan loses heat very rapidly (is a good conductor) which enters the fish (now think of wearing a north face jacket in a room with the heat on). The fish's temperature rises because it can not lose heat as fast as the pan transmits it.Unknownhttps://www.blogger.com/profile/06165617931803056670noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-40347508008234585952008-10-27T08:03:00.000-04:002008-10-27T08:03:00.000-04:00Hi Josh,What you say is true about wild salmon lik...Hi Josh,<BR/><BR/>What you say is true about wild salmon like coho and sockeye. They can indeed have parasites. The farm-raised salmon eats very controlled feed (making parasites extremely rare), and it's relatively safe to eat it raw without previously freezing. But cooking fish to even medium rare (translucent center) will weaken parasites significantly, making it almost impossible for them to survive in a human. So, that's how I (and most chefs) cook all types of salmon.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.com