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  2. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

  3. How to Keep Fish Warm for Dinner - AOL

    www.aol.com/lifestyle/food-how-keep-fish-warm...

    * And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...

  4. Canned fish - Wikipedia

    en.wikipedia.org/wiki/Canned_fish

    Fish have low acidity levels at which microbes can flourish. From a public safety point of view, foods with low acidity (pH greater than 4.6) need sterilization at high temperatures of 116–130 °C (241–266 °F). Achieving temperatures above the boiling point requires pressurized cooking. [1]

  5. Fish as food - Wikipedia

    en.wikipedia.org/wiki/Fish_as_food

    Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites; home freezers may not be cold enough. [47] [48] Historically, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see Sashimi article).

  6. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

  7. Dishwasher salmon - Wikipedia

    en.wikipedia.org/wiki/Dishwasher_salmon

    Dishwasher salmon is a fish dish made by a cooking technique where salmon is wrapped in aluminum foil and placed in a dishwasher for a full cycle. Dishwasher companies and Consumer Reports have identified potential issues, including inconsistent temperatures and the risk of food poisoning.

  8. Common roach - Wikipedia

    en.wikipedia.org/wiki/Common_roach

    It also tolerates brackish water. Roach survive in temperatures from close to freezing 4 °C (39 °F) up to around 31 °C (88 °F). [4] In most parts of its distribution, it is the most numerous fish, but it can be surpassed by the common bream in biomass in water bodies with high turbidity and sparse vegetation. [4]

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