[Sca-cooks] Mistakes to Avoid when cooking salmon

[kingstaste at mindspring.com]

I have one of those, too.  My parents gave it to me when I graduated from my
Chef's Apprenticeship lo, these many moons ago.  I hardly ever use it, but
if presented with an opportunity to poach a whole large fish again, it would
get pressed into service quickly.
(The electrick skillet was useful for Alton as he had to go to the Magic
Mountain Putt-Putt Course to battle the evil French Chef...)
Christianna
who has driven by that Putt-Putt Course, but never considered cooking
there...



This won't help you much but I've got a nice fish poacher, an oblong
"pot" about 18 inches long and maybe 6 inches wide, with a cover and a
lifing  insert which is placed in the poacher before the fish, or maybe
lower the fish upon it.  Here's a good picture of what I mean:

http://www.kitchenemporium.com/cgi-bin/kitchen/prod/21np280.html

This and a instant-read thermometer will get you through the process you
describe without having to go buy an electric skillet.

Selene Colfox