What is the effect of poaching fish in milk?
I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to discard the milk afterwards.
After a quick Google search, I found that it's done in some cuisines. So I'm wondering what, if any, effect does poaching fish in milk have?
Best Answer
The milk sugars will add a sweetness to the dish. Also, after the fish comes out, the milk can be reduced/thickened to make a bechemel sauce.
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Quick Answer about "What is the effect of poaching fish in milk?"
Milk - Milk is good for poaching flatfish, such as dover sole, turbot and halibut. Like a quality enamel, it makes the texture of the fish more resilient and adds an extra "shine" to chalky white fish.What does poaching fish in milk do?
Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine.What happens when you poach fish?
Poaching cod is one of the best ways to show off the flaky flesh of this much-loved fish; the gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish's nutrients as possible.Why does poaching fish separate milk?
Milk is a mixture (called an emulsion) of butterfat, proteins, and water. When milk is boiled, the three components of the emulsion break apart: the milk proteins coagulate and separate from the water, producing what is commonly known as curdled milk.Can fish be cooked in milk?
When cooking fish in milk, the key is to poach the fish. Because milk contains fat (unlike water or broth), it absorbs the flavors added to the fish better\u2014herbs, garlic, or anything else you may dream up. Just be sure to use the right kind of fish: think of sturdy varieties like cod, salmon, or tuna.How to Poach Fish in Milk | Tesco Food
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Answer 2
Found this link for you...
Milk - Milk is good for poaching flatfish, such as dover sole, turbot and halibut. Like a quality enamel, it makes the texture of the fish more resilient and adds an extra "shine" to chalky white fish.
Answer 3
Pursuing taste, some chefs aren't really concerned about wasting a couple cups of milk. Adding milk makes the fish tastes more tender and more "gentle" than just adding sugar.
However, you don't really need that if you're not going for it or you think it's an absolute waste. In my opinion, the taste of some fish is rich enough. You can get milk-like soup from cooking fish with water. That tastes a lot better than milk, at least to me.
To remove the odor of some fish, you can let it sit with ginger and alcohol. Both works well.
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