| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2973.1 | salmon - good choice | PENUTS::DDESMAISONS | | Fri Mar 29 1991 12:04 | 12 |
|
>>> I could skin them before I cook them, I suppose. Skinning them
>>> afterward would be easier, but I'm concerned that they might break
>>> up.
Personally, I think you should skin them and that it should be
done afterwards. One suggestion is to place them skin-side
down on paper towels after poaching them, which will tend to
cause the skin to stick to the towels and make it easier to
remove the meat with a spatula.
|
| 2973.2 | | WAHOO::LEVESQUE | Don't Tread On Me... | Fri Mar 29 1991 13:15 | 5 |
| I'd either skin them after cooking or leave them on and present them skin side
down on the plate. If I were to skin them, I'd put the skin side up and peel
it off with a fork. It should come right off if cooked properly.
The Doctah
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| 2973.3 | Skinning it will be... | PHOOKA::DARROW | | Fri Mar 29 1991 16:39 | 7 |
|
Thanks. I think I'll skin them just before serving/saucing.
I guess I'm lazy when I serve them to myself. I always just
put them skin-side down on the plate. When there are guests
we have to do things properly, right??
|
| 2973.4 | keeps us on our toes | TYGON::WILDE | why am I not yet a dragon? | Fri Mar 29 1991 18:05 | 7 |
| >I guess I'm lazy when I serve them to myself. I always just
>put them skin-side down on the plate. When there are guests
>we have to do things properly, right??
sure - that's what holidays are for - so we can keep in practice using all
those techniques we never use otherwise....and all those utensils and
serving dishes we never bother with...8^}
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