Worked with fish (and will work with other delicate foods)
- raw filet of fish submerged in cold white wine with only skin remaining dry
- shallots under the fish so that it does not touch the super hot pan...
- REMOVE fish if see wine boiling..if boiling, wine got too hot to cook the fish properly...
- because wine evaporates fast, liquid will stay cool enough to cook fillet before the time the liquid evaporate and skin is crisp
- wine mostly transparent to infrared light therefore it does not head the wine, but instead heats the pan underneath which then heats the wine
No comments:
Post a Comment