Twice-cooked scallops and twice-learned lessons
April 15, 2011 
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Another take-home lesson from the Ideas in Food classes was the importance of brining seafood. I’ve long known that it was important to brine some fish, especially salmon and arctic char, when cooking it sous vide, to prevent protein from coagulating on the surface in unsightly white puddles of goo, but I’d never really considered [...]
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