Bittman's Cod Cakes
You know how Julia Child boils an egg? She doesn't. She puts the eggs in a pot, covers them with water, brings the water to a boil, turns the heat off, covers the pot and then lets the eggs sit in the water for somewhere around 10 minutes (I'd have to look up the exact amount of time). Perfectly hard-cooked eggs, no green ring around the yolk.
Mark Bittman uses the same technique for cod or other white fish fillets in the Cod Cake recipe I tried last night, and, while I didn't particularly like the cakes (I used too much potato), I did like that technique.
I had a whipped fish spread at Craftbar that I've wanted to reproduce, and I think this recipe may be a good start. If I used less potato, added more seasoning or maybe some really good olive oil, I may have something. It's basically just cooked potato and cod mashed with ginger and scallions, salt and pepper, and a pinch of cayenne. Kind of a delicate flavor, which is good, but it needed more. Maybe some rosemary instead of the ginger and scallions. We'll see.
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i've hard-cooked my eggs like this for years: a perfect method. but i ALSO use it for boned, skinned chicken breast (what we call kipfilet)...covered in water in a pan with a tight-fitting lid, brought to a good boil, and then turned off, and left to cool in the liquid. it makes for moist, velvety chicken, perfect for salads especially...
I'm always poaching chicken breasts for something (I got a new Tex-Mex cookbook recently and a lot of recipes call for shredded chicken). How long do you leave it in the liquid? Until it has completely cooled?
yeah. completely. well, till lukewarm at least. i think it might be a bit risky otherwise. but it's always worked for me.