The Best Way to Poach Salmon Is With a Cold Start

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.

Source: The Best Way to Poach Salmon

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Master Nine Hard-to-Eat Foods With These IKEA-Style Guides

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!

Source: How to Eat Hard to Eat Foods

Avocado is difficult to eat?!

Make Tasty Tapas-Style Olives with Leftover Sardine or Anchovy Oil

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

Source: 11 Reasons Anchovies Are Our Favorite Little Fishes

And if you screw it up like I inevitably will… make tapenade.  I used to make a lot of tapenade and putanesca when I was learning how to roast olives.

Also, baby zucchini recipe! I completely want to freak out my girlfriend with tiny food now.

Anyone Can Make This Two-Ingredient Butter Sauce

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.

Source: The Secret 2-Ingredient Butter Sauce You Need to Know About

I’d suggest using stock instead of water. For extra flavour.

“Purge” Clams Before Cooking to Get All the Sand and Grit out of Them

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.

Source: Want Better Spaghetti alle Vongole? Stop Packing It Full of Clamshells

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.

Lobsters Have the Craziest Sex You’ve Never Heard Of, and Yes, It Involves Urine

Lobsters like their foreplay.

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.

Source: Lobsters Have the Craziest Sex You’ve Never Heard Of, and Yes, It Involves Urine

Someone on the subway used to try to court me this way but I didn’t understand.  Missed connection?

Why Chicken Broth Packs a Bigger Flavor Punch than Beef Broth

Here’s my list of 22 common supermarket ingredients that you should never put in your shopping cart, along with suggestions on what to look for instead.

Source: 22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

  • I don’t like beefsteak tomatoes, period.
  • Better Than Bouillon = better than bouillon, boxes, etc.

FDA Approves Salmon the First GM Animal Safe to Eat, Doesn’t Require Labels

After decades of indecision, the Food and Drug Administration has finally approved its first genetically modified animal as safe to eat. Welcome a fast-growing GM Atlantic Salmon to your plate.

Source: FDA Approves Salmon the First GM Animal Safe to Eat, Doesn’t Require Labels

Time to star an artisan fish market! 😉