On Food and Cooking

The Effects of Heat on Fish Proteins and Texture Gentle Heat and Close Attention In practice, it’s all to ...

of cod, bluefish, and other species often suffer from some degree of gaping, separations of muscle layers th ...

brief high-temperature treatment to brown and/or sterilize the surfaces. Compensate for uneven thickness by cutt ...

a small bone to see whether the connective tissue has dissolved enough to release it, or pushing a small skewe ...

box, p. 212) are best either cooked quickly to an enzyme-killing but somewhat drying 160ºF/70ºC, or else ...

moisture and odor and firm the outer layers. This is especially useful for getting fish skin to crisp and ...

a flavorful sauce.) Fish don’t require long cooking to dissolve their connective tissue and become tender. The ...

relatively thin whole fish, fillets, and steaks. For successful results, the thickness of the fish an ...

1 . Sardine 2 . Herring 3 . Mackerel 4 . Tunas 5 . Chum salmon 6 . Whiting 7 . Pollack 8 . Tilapia 9 . Shrimp 10 . ...

steams rather than bakes. The dry oven air is also useful for concentrating the fish juices and any m ...

for its dissolved proteins to coagulate (normally these proteins, which constitute as much as 25% of th ...

(see box below). The fish inside will be more evenly and gently cooked, though checking the temperature ...

Bone the bonito. Pound together pennyroyal, cumin, pepper, mint, nuts, and honey. Stuff the fish with ...

include flour and flour-based batters; cornmeal or breadcrumbs; ground spices or nuts or shredded coconut; ...

oil (this reduces oil breakdown into sticky polymers), or lightly oil the fish surfaces instea ...

heated evenly from all directions, but fairly gently, giving the cook some leeway in removing ...

removed from their surfaces during frying to produce a crisp crust. And the minimal mixing means an ...

flavors and mellow together. Cooking liquids for fish are therefore either fairly neutral and discarded — salted ...

fish stock and used later. Fish stocks, or fumets (from the French for “aroma”), are also generally prepa ...

Fish are also poached in a variety of other liquids, including oil, butter, and such emulsions as beurre b ...