The food lab better home cooking through science ( PDFDrive ) 459

it’s good and ready.. I use that flexible metal fish spatula for all of my flipping, but I find that if after some very gentle prying the fish doesn’t release, it’s not ready yet.. Let i

it’s good and ready I use that flexible metal fish spatula for all of my flipping, but I find that if after some very gentle prying the fish doesn’t release, it’s not ready yet Let it continue cooking, and once the skin is completely rendered and crisp, it should detach from the pan quite easily

Perfect Fish Tip 6: Break Out the Thermometer

Do as I say, not as I do

You knew this one was coming, right? If you’ve been paying attention, you’ll know I’m a huge fan of the Thermapen instant-read thermometer Get yourself one and

you will never, repeat never, overcook your fish again That

is, unless you are like me and stop to take photos while the fish is in the skillet, thereby letting it come all the way up to 137°F when you were aiming for 120°F

Perfect Fish Tip 7: Just a Kiss on the Backside

Just a repeat from what I said earlier: cook your fish almost all the way through skin side down, as that is the side that’s insulated The other side need just the briefest kiss from the flame

end up with something that looks like the photo below:

brown, crisp, crackling skin, with no greasy, gelatinous fat underneath A thin layer of ever-so-slightly flaky meat

underneath that, followed by a wide expanse of tender,

juicy, not-the-least-bit-chalky flesh, and a central core with a

creamy, buttery texture, bordering on sashimi-esque This is

how fish should look and taste