I started my work on this article by asking a simple question: Is it better to poach or steam salmon when you want to gently cook it? I had my test set up: two pots, one full of a court bouillon—an acidic and aromatic poaching liquid traditionally used for seafood—and the other with water and a steamer insert. I was just about to bring both pots to a simmer before adding the fish, when I realized I’d asked the wrong question. Instead of comparing traditional poaching to steaming, I should have been comparing cold-start poaching to steaming.
There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.
We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!
Maybe you’re a big proponent of anchovies already, fond of their salty punch and the savory tones they lend to everything from sauces to salads. Maybe you’ve not yet joined team anchovy and know them only as a long-bemoaned pizza topping. If that’s the case, it’s time for you to give the little guys another shot: Anchovies are our favorite oily little fishes. Pick up a can or jar and get started on these 11 recipes with anchovies
This past summer I had the opportunity to step behind the doors of a restaurant kitchen. This is a place I don’t venture often, but when I do get the chance to sneak inside, I am eager to grasp onto any little chef’s trick or tip I may come across in this uncharted territory.
And on this particular occasion, I hit gold. The chef was preparing baby potatoes for our dinner that evening. While I’d most likely roast them whole with olive oil and garlic, he instead dropped them into a pot of creamy, pale yellow liquid where they’d be poached. That liquid wasn’t broth or a funny-colored water: it was beurre monté.
Italy’s pasta with clams has the double distinction of being one of the world’s great seafood dishes and one of its great pasta dishes. It’s just that the way it’s often served, with the pasta chock-full of clamshells, is deeply flawed.
Or put the clams into a lot of cold water that you’ve added white or yellow cornmeal. The clams take in the cornmeal, flushing it out of their system along with the sand. It takes an hour or so, and it truly works.
Lucky for the females, 25 million years have provided ample time to refine their skills as apothecaries. Arriving at the entrance of an aggressive male’s shelter, all a female lobster needs to do is spritz him with some of her pee, a little each day over several days, and he will be putty in her claws.