http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 18:51:46 +0000 http://wordpress.org/?v=2.5 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-11461 Poached chicken breast. Oh, and soup! from RealEpicurean.com Sat, 28 Apr 2007 10:33:56 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-11461 [...] this recipe. First, it’s cooked with the heat turned off (which probably has something which Molecular Gastronomy could explain better then me), and secondly, the resulting stock liquid can be turned into a soup [...] […] this recipe. First, it’s cooked with the heat turned off (which probably has something which Molecular Gastronomy could explain better then me), and secondly, the resulting stock liquid can be turned into a soup […]

]]> http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-5178 Naveen Sat, 17 Mar 2007 18:04:45 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-5178 You should switch the axes on the above curve, since presumably the fish thickness is the independent variable - which should just make it easier to read off the required cooking time. You should switch the axes on the above curve, since presumably the fish thickness is the independent variable - which should just make it easier to read off the required cooking time.

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