love2cook
Fryer
Reged: 08/29/00
Posts: 5
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Has anyone ever heard of soaking fillets of fish in milk or buttermilk...can anyone tell me why this is done? Marination? I have also heard that chicken can be soaked in buttermilk to tenderize, does the same apply to the fish? It really facinated me when I heard this recently.
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Frank James Holub
Fryer
Reged: 01/11/00
Posts: 5
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There are several reasons for soaking fish in milk. (1) it restores freshness, removing the "fishy" taste, and,(2)for shellfish,especially shrimp, it removes the iodine taste common to them. I don't know if it does anything for marination, I usually rinse the soaked fillets with water and drain well on paper towels before proceeding with the recipe.
[This message has been edited by Frank James Holub (edited January 14, 2001).]
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Frank James Holub
Fryer
Reged: 01/11/00
Posts: 5
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There are several reasons for soaking fish in milk. (1) it restores freshness, removing the "fishy" taste, and,(2)for shellfish,especially shrimp, it removes the iodine taste common to them. I don't know if it does anything for marination, I usually rinse the soaked fillets with water and drain well on paper towels before proceeding with the recipe. I have never done it with chicken, although I usually soak my chicken in heavily salted water for 15-30 minutes to kill any organisms on the meat.
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Scott
Fryer
Reged: 10/05/02
Posts: 4
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Also, if you soak soft shell crabs in milk first before frying, it tends to plump them up. Try it!
Good eatin.
S
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luv2cook
Fryer
Reged: 11/04/02
Posts: 3
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If you soak the fish in buttermilk they say ("food TV") that the fish is flakier and has a better flavor.
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