More Seafood Cooking Tips
The 10 Minute Rule.
Here’s a foolproof method of cooking perfect fish every time: the 10 Minute Rule:
Cook your fish at 10 minutes per inch of thickness. And that’s it.
This works whether you’re grilling, broiling, steaming, frying or baking your fish. Add 5 minutes if your fish is being cooked in sauce.
Why lemon is a popular accompaniment for seafood?
There are a few schools of thought on why seafood and lemon are so frequently served together.
It’s said that in the Middle Ages, people believed that if a fish bone got stuck in your throat, lemon juice’s natural acidity would dissolve it.
A dash of lemon juice enhances delicious taste of seafood, without overwhelming its natural flavor.
Hiding the fishy taste
Some hold that the acidity of lemon juice neutralizes the amines that are produced as fish begins to ages. In short, it eliminates the fishy taste of old fish.
How do you know when your fish is done?
Fish should be cooked to an internal temperature of about 145F. If you don’t have a thermometer, you can also use the popular 10 Minute Rule as a guideline, or just use a fork. You’ll know your fish is ready when it flakes easily and is just opaque.
Can you really cook your salmon in a dishwasher?
We’ve seen the YouTube videos and the Pinterest boards. But does it taste any good? According to this blog post from the Kitchn, the answer is a resounding yes.
They discovered that salmon cooked in the dishwasher was tender, flavorful—and, most importantly, didn’t leak all over their dishes.