Why does a pot of water heated to the same temperature as a pot of oil cook food faster?
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 ...
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.
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.
The right one can make a difficult task a lot easier.
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