Tuesday, September 22, 2009

How Not to Poach Salmon

Last night on TV, I watched an interesting episode of America's Test Kitchen. The topic was preparing poached salmon. They talked about why the typical method used for poaching tends to dry out a salmon filet.

Letting salmon poach in a pool of water drains the flavorful liquid out of the filet largely because the temperature gets too high. The staff at ATK took another approach -- substituting standard poaching for a water-free version of poaching. Here is the recipe they used.

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