The food lab better home cooking through science ( PDFDrive ) 459

it’sgoodandready.Iusethatflexiblemetalfishspatulafor
all of my flipping, but I find that if after some very gentle
prying the fish doesn’t release, it’s not ready yet. Let it
continuecooking,andoncetheskiniscompletelyrendered
andcrisp,itshoulddetachfromthepanquiteeasily.
PerfectFishTip6:BreakOuttheThermometer

DoasIsay,notasIdo.
You knew this one was coming, right? If you’ve been
paying attention, you’ll know I’m a huge fan of the
Thermapen instant-read thermometer. Get yourself one and
youwillnever,repeatnever,overcookyourfishagain.That


is,unlessyouarelikemeandstoptotakephotoswhilethe
fishisintheskillet,therebylettingitcomeallthewayupto
137°Fwhenyouwereaimingfor120°F.
PerfectFishTip7:JustaKissontheBackside
JustarepeatfromwhatIsaidearlier:cookyourfishalmost
allthewaythroughskinsidedown,asthatisthesidethat’s
insulated.Theothersideneedjustthebriefestkissfromthe
flame.

FOLLOWALLthesetips,andyoushould
endupwithsomethingthatlookslikethephotobelow:
brown,crisp,cracklingskin,withnogreasy,gelatinousfat
underneath.Athinlayerofever-so-slightlyflakymeat
underneaththat,followedbyawideexpanseoftender,
juicy,not-the-least-bit-chalkyflesh,andacentralcorewitha
creamy,butterytexture,borderingonsashimi-esque.Thisis
howfishshouldlookandtaste.