The Dinner Question
Ingredients
Directions
Place the fish in cold water.
Bring the water to a boil.
Cook for 25 to 30 minutes once boiling.
For smaller pieces of fish (2-3 pounds), place in boiling water with a little salt and cook for 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fish
- Forms the main body of the dish, cooking into flaky, moist flesh when heated gently in water.
The step that matters
Bring the water to a boil. Starting the fish in cold water and heating it gradually cooks it more evenly, while the timing begins only once the water is boiling. Rapid, fierce boiling can toughen the flesh and break it apart, so keep the cooking time measured from the point the water reaches a boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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