Test cook Bridget Lancaster uncovers the secrets to perfect Poached Fish Fillets with Sherry-Tomato Vinaigrette. Then, science expert Guy Crosby explains the science of poaching in oil. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of oyster crackers. Then, test cook Julia Collin Davison shows Chris how to make foolproof Easy Salmon Cakes at home. And finally, equipment expert Adam Ried reviews oyster knives in the Equipment Corner.
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More Clips From This Episode
- Cooking in Water vs. Oil: Understanding Heat Transfer
Why does a pot of water heated to the same temperature as a pot of oil cook food faster?
- Oyster Crackers
- Oyster Knives
The right one can make a difficult task a lot easier.
- Easy Salmon Cakes
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
- Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.
