How to Cook Everything Fast: A Better Way to Cook Great Food by Mark Bittman

Author:Mark Bittman [Bittman, Mark]
Language: eng
Format: epub, pdf
Publisher: Houghton Mifflin Harcourt
Published: 2014-10-07T00:00:00+00:00

It used to be more common to cook salmon until it was dry and flaky. (Maybe a more fitting word is crumbly. Even worse: chalky.) But salmon tastes a lot better when you remove it from the heat when it’s slightly soft and dark pink in the middle. (It’s welcome news when cooking something properly means cooking it for less time.) To know when it’s done, just peek into the middle of the fish with a paring knife. If it looks too rare, keep cooking and checking until it reaches a texture you like.

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