The Case for Simmering Your Fish
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#50BBN)
As a recipe writer (and eater), I can get overly focused on developing super-savory, heavily-browned, rich dishes. The flavors brought into being by searing, caramelizing and other non-enzymatic browning processes are delicious but they aren't the only way to make something taste good. And sometimes it's nice to take"