The food lab better home cooking through science ( PDFDrive ) 454

There may be something soft and tender underneath, but the dried-out, stringy, crusty, downright malicious exterior is all you can pay attention to The Bloomin’ ’Bumin That’s right The white gunk that gets squeezed out of the layers of salmon flesh, oozy and unattractive like a popped pimple (what’s up with the blemish similes today?) It’s not just that it’s something you don’t want to eat, it’s also a pretty surefire indication that the salmon has been overcooked beyond repair Luckily, the first two problems can be solved relatively easily A CLOSER LOOK How many of you have been intimate with a salmon fillet? Raise your hands I thought so Well, it’s time you made the leap When was the last time you looked closely at the cross section of a salmon fillet—I mean really closely? ...That’s right The white gunk that gets squeezed out of the layers of salmon flesh, oozy and unattractive like a popped pimple (what’s up with the blemish similes today?) It’s not... salmon fillet? Raise your hands I thought so Well, it’s time you made the leap When was the last time you looked closely at the cross section of a salmon fillet—I mean really closely? ... something you don’t want to eat, it’s also a pretty surefire indication that the salmon has been overcooked beyond repair Luckily, the first two problems can be solved relatively easily A CLOSER LOOK