poached salmon help

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Poached salmon help

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cutegal ↓

Tue, Jan 18 2011, 4:57 pm

Hi, I make poached salmon (salmon cooked in water with sugar, salt, bay leaves, vinegar, and lemon juice) and then I refrigerate and serve it cold. I keep the cooking liquid in my container when I refrigerate it. The problem - the liquid gets all thick and gooey. Is there any way to keep it a liquid?

Thanks

ttbtbm ↓

Tue, Jan 18 2011, 5:03 pm

Mine never gets gooey. Do you put the head in? Do you use slices with bones? I only serve fillet.

↑ cutegal ↓

Tue, Jan 18 2011, 5:05 pm

I use only salmon fillet. I wish I knew what I was doing wrong

↑ ttbtbm

Tue, Jan 18 2011, 5:20 pm

Some people like the liquid to goo up. Try googling how to get liquid to goo up and see if you are doing any of those things. You can also try to cook without the skin. might help

↑ cutegal ↓

Tue, Jan 18 2011, 5:22 pm

thanks!

ra_mom ↓

Tue, Jan 18 2011, 10:33 pm

cutegal wrote:

I use only salmon fillet. I wish I knew what I was doing wrong

How long are you cooking the salmon for?
Poaching involves gently simmering lin iquid.
Are you cooking it for too long? Too high a temperature?
When I make poached salmon, I simmer seasoned water for 20 minutes so that the liquid develops flavor. Then add salmon and cook the fish for just 12 minutes. Delicate and delicious.