Page 1 of 2 1 2 LastLast
Results 1 to 10 of 15
Like Tree16Likes

Thread: One simple trick for perfectly cooked fish everytime

  1. #1
    Team LGK OTTo VoN BLoTTo's Avatar




    Join Date
    Aug 2005
    Posts
    2,766
    Liked
    136 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    14 Post(s)

    Default One simple trick for perfectly cooked fish everytime

    This little jewel of culinary wisdom is too good not to share:

    In Eric Ripert's book "Avec Eric", after giving the initial searing, roasting, or grilling instructions, all the fish recipes have the same tip to check the inside of the fish for doneness:


    "...finish cooking the fish until a metal skewer can easily be inserted into the thickest part of the fish and, when left there for 5 seconds feels just warm when touched to the lip."


    And that's it. Fish-wise, this one simple action is the best thing that's ever happened to me. I'm darn happy with the land-meat skillz and "feel" developed over time, but have had more difficulty with fish that's either undercooked or overcooked, which sucks, because like many of you here we love fresh fish and eat it as much as possible. And with the prices these days, fresh wild caught--or really anything good--is too expensive to ruin even slightly.

    It's only now occurred to me that while the countless fish recipes we've tried from cookbooks gave clear instructions for flavoring and technique, none of them told how, exactly, to know when the deepest part of the fish was perfectly done. Some say "cook the fish until done" (uh, thanks?) or give USDA regulations, and I've even stood there like a tool with a digital probe stuck in the side of of a beautiful thick fillet--then overcooked it anyway.

    Since the very day we bought the book, with a little stainless steel cocktail toothpick I've used the touch-the-skewer-to-the-lip temp check on a dozen various fish preparations from sauteed, broiled, and roasted, and from the thinnest to the thickest cuts it's been absolutely flawless. Hard to believe that the moistest, tenderest, best tasting and most perfectly cooked fish I've ever had outside of Le Bernardin is from my own humble kitchen--and every single time. Better than most restaurants for sure. In fact, do this with your fish every time and soon you'll be bummed when you order it out how poorly most restaurant fish is cooked.

    Give it a shot with your next fine fillets, fellow fishheads!
    Last edited by OTTo VoN BLoTTo; March 26th, 2011 at 03:34 AM. Reason: the punctuation nazi never sleeps...

  2. #2
    Team LGK x-wingcamewest's Avatar




    Join Date
    Oct 2005
    Posts
    6,663
    Liked
    2810 times
    Karma
    5057522
    Images
    1
    Mentioned
    0 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    180 Post(s)

    Default

    and to think, all this time I've been using the smoke alarm to let me know when my fish was done.

    I actually like my fish a tad to the well done side, but I will give this a try, Thanks. (I hope it doesn't turn out that that the skewer has to seer my lip to let know my fish is done to my liking) ! :p
    Last edited by x-wingcamewest; March 26th, 2011 at 08:54 AM.
    OTTo VoN BLoTTo likes this.
    I'm younger than my tongue, and older than my teeth.

  3. #3
    Win it again..for Tanner! nosoupforyou's Avatar




    Join Date
    Jan 2008
    Posts
    8,801
    Liked
    827 times
    Karma
    2147483647
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    243 Post(s)

    Default

    raw or go home! ;-)
    Be the Match! www.bethematch.org

    2011 - 2012, we believed, they delivered!
    2012 - 2013, be the best 7th man in the league! and do it again for Tanner!
    http://www.facebook.com/#!/group.php?gid=100755849966783

  4. #4
    Team LGK x-wingcamewest's Avatar




    Join Date
    Oct 2005
    Posts
    6,663
    Liked
    2810 times
    Karma
    5057522
    Images
    1
    Mentioned
    0 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    180 Post(s)

    Default

    Quote Originally Posted by nosoupforyou View Post
    raw or go home! ;-)
    big fan of parasites are you?
    I'm younger than my tongue, and older than my teeth.

  5. #5
    FIRE BETTMAN!! BeerMan's Avatar




    Join Date
    Feb 2002
    Posts
    18,800
    Liked
    8313 times
    Karma
    1045000
    Images
    39
    Mentioned
    2 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    196 Post(s)

    Default

    another thing to add, if you think the fish is done on the grill, pan, broiler, etc, remember that after taking it out, the fish will continue to cook inside. leaving it sitting in the pan or the plate or the platter to "cool" it off won't do it justice.
    OTTo VoN BLoTTo likes this.
    I BELIEVE I'll have another beer!

  6. #6
    Go Tanner Go! roenick's Avatar




    Join Date
    Jan 2003
    Posts
    7,157
    Liked
    1187 times
    Karma
    172532594
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    105 Post(s)

    Default

    In terms of salmom on the grill I have learned (via a Weber cookbook) start with your salmon flesh side DOWN. Slide your spatula under the fillet after roughly 6 - 8 minutes cooking time (depending upon fillet width). With the spatula under the fillet twist your wrist pulling up a corner of the fillet. When the fillet no longer sticks to the grill flip the fillet to the skin side down. Cook for roughly 2 minutes. The beauty of this cooking method is that you can slide the fillet out of it's skin. Makes for really nice presentation on the dinner plate. Oh and spray the grill prior to start with PAM or another cooking oil.

    This method really, really works well on a bbq. Good luck.
    Last edited by roenick; March 26th, 2011 at 07:24 PM.
    chu gar and OTTo VoN BLoTTo like this.

  7. #7
    fantastic hair. lunchbox's Avatar




    Join Date
    Dec 2006
    Posts
    8,795
    Liked
    833 times
    Karma
    1296545
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    222 Post(s)

    Default

    hey j, this is exactly why I rarely order fish at a restaurant! it's oftentimes overcooked. I did learn how to cook salmon fillets with the skin on from watching sexy ripert. before that, I would skin it before cooking. his method is easier of course.
    OTTo VoN BLoTTo likes this.

  8. #8
    You'll Never Walk Alone chu gar's Avatar




    Join Date
    Feb 2004
    Posts
    7,311
    Liked
    0 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    So I touch the skewer with my lip? Bottom or top?
    OTTo VoN BLoTTo likes this.

  9. #9
    Team LGK x-wingcamewest's Avatar




    Join Date
    Oct 2005
    Posts
    6,663
    Liked
    2810 times
    Karma
    5057522
    Images
    1
    Mentioned
    0 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    180 Post(s)

    Default

    Quote Originally Posted by chu gar View Post
    So I touch the skewer with my lip? Bottom or top?
    the wife was wondering if it was left or right
    OTTo VoN BLoTTo likes this.
    I'm younger than my tongue, and older than my teeth.

  10. #10
    All Star Fisch's Avatar




    Join Date
    Jul 2003
    Posts
    5,007
    Liked
    273 times
    Karma
    1208532
    Images
    2
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    114 Post(s)

    Default

    if it smells like fish it's definitely not Right
    OTTo VoN BLoTTo likes this.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28