Salmon, Scientifically Superb

salmon3

If you are a salmon-eater, you will want to spend the 101 seconds to see (click above for a short video), and perhaps a couple minutes more to read, this multimedia explanation of how to improve your prep of this fish. Thanks to Wired for this one:

Master the Chemistry of Juicy, Tender Salmon

JENNIFER CHAUSSEE

salmon1IF YOUR PAN-SEARED salmon didn’t quite turn out right, you may be tempted to blame it on the type of salmon you bought—maybe it was farm-raised instead of wild—but none of that should matter if you understand the chemistry of how this colorful fish cooks. For another episode of Edible Science, salmon2Dan Souza, ultra chef-nerd and co-author of the new Cook’s Science by America’s Test Kitchen, shows us how brining and low temperatures can help enhance the flavor and retain the moisture of salmon, no matter what kind you buy.

You might think brine is reserved for poultry or pickling, but its basic mechanisms work just as well for fish. A simple brine of salt and water should be enough to permeate the cell walls of a salmon filet, kickstarting the process of osmosis. The meat’s cells have a lower concentration of salt than the brine, so water rushes out of the cells as salt flows in. The additional salt eventually tips the scales so that water comes gushing back in to dilute it, and all that sloshing increases the amount of liquid and flavor inside the meat. The salmon becomes somewhat waterlogged—but that’s the way you want it. It’ll soon lose that water to the heat of the pan, leaving the meat just moist enough. Added perk: Both wild and farmed salmon aren’t very dense and can absorb brine faster than other meats. As Souza demos above, 15 minutes is all you need for perfectly brined filets…

Read the whole article and see the video here.

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