03-02-2010, 10:48 PM
One tip on cooking salmon (and in my experience most things you'd grill or broil): bring it as close to room temperature before you cook it as you can. Things cook more quickly and end up juicier and tastier.
I have found that microwaving at 10 % power seems to work pretty well for "de-refrigerating". The microwaves penetrate into the meat and using it at 10 % (which means it uses full power for a second or two, then the magnetron is off for about 10 seconds, then it repeats) keeps it from cooking on the outside while it's still cold inside. You can also just leave things out on the counter if you have time (although the food safety experts always go on about keeping things refrigerated).
I've also found recently, thanks to needing to make soft food for after my wife's gum surgery, that it is really easy to poach fish. A half inch of water, a few herbs and/or white wine and/or lemon juice and a few minutes simmering under cover. Cleanup is easier than with broiling or stovetop grilling too.
Good luck.
- W
I have found that microwaving at 10 % power seems to work pretty well for "de-refrigerating". The microwaves penetrate into the meat and using it at 10 % (which means it uses full power for a second or two, then the magnetron is off for about 10 seconds, then it repeats) keeps it from cooking on the outside while it's still cold inside. You can also just leave things out on the counter if you have time (although the food safety experts always go on about keeping things refrigerated).
I've also found recently, thanks to needing to make soft food for after my wife's gum surgery, that it is really easy to poach fish. A half inch of water, a few herbs and/or white wine and/or lemon juice and a few minutes simmering under cover. Cleanup is easier than with broiling or stovetop grilling too.
Good luck.
- W