|
|
|
|
|
Forum
-> Recipe Collection
baked ziti
↓
|
Fri, Oct 20 2023, 3:19 pm
I remove the gefilte and continue cooking the salmon in the sauce for only 20 min. That way it doesn't get dried out or rubbery.
| |
|
Back to top |
1
|
amother
Tomato
|
Fri, Oct 20 2023, 3:22 pm
amother OP wrote: | I think I’m making it wrong. I use the powder and it doesn’t come out as sweet and the salmon is tough and rubbery. I’m looking for that melt in your mouth texture. |
I boil the water spices and onions and only then add the salmon for 17 min on the dot. Shut the flame and let it cool before refrigerating and get that soft moist texture I believe you’re looking for.
Regarding sweetness I do 1 cup sugar for 3 cups water (only 4 slices salmon) so maybe you need more sugar
| |
|
Back to top |
0
|
amother
Begonia
|
Fri, Oct 20 2023, 3:23 pm
amother OP wrote: | I think I’m making it wrong. I use the powder and it doesn’t come out as sweet and the salmon is tough and rubbery. I’m looking for that melt in your mouth texture. |
The fish gelatin powder?
| |
|
Back to top |
0
|
amother
Moccasin
|
Fri, Oct 20 2023, 3:24 pm
Salmon definitely doesn't need to cook for more than 20-30 minutes. Cook the gefilte first, then add the salmon in the last 20 minutes of cooking.
| |
|
Back to top |
1
|
↑
baked ziti
|
Fri, Oct 20 2023, 3:25 pm
If the fillets are small I would even cook for 12-15 min. They come out buttery soft.
| |
|
Back to top |
1
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|