I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to discard the milk afterwards.
After a quick Google search, I found that it's done in some cuisines. So I'm wondering what, if any, effect does poaching fish in milk have?
The milk sugars will add a sweetness to the dish. Also, after the fish comes out, the milk can be reduced/thickened to make a bechemel sauce.
Pursuing taste, some chefs aren't really concerned about wasting a couple cups of milk. Adding milk makes the fish tastes more tender and more "gentle" than just adding sugar.
However, you don't really need that if you're not going for it or you think it's an absolute waste. In my opinion, the taste of some fish is rich enough. You can get milk-like soup from cooking fish with water. That tastes a lot better than milk, at least to me.
To remove the odor of some fish, you can let it sit with ginger and alcohol. Both works well.
I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being cooked? And also would it be better if milk powder is used instead of just fresh milk?
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
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