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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
55
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Posted:
Feb 29, 2008 6:00 PM
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Your right, hotbiscuit, sear the meat on both side to hold in the juices then braise in liquid, covered in oven.
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Posts:
47
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Posted:
Feb 29, 2008 9:27 AM
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You can certainly poach fish and I don't see why milk couldn't be used as the liquid.
I've often soaked fish in milk that we've caught, especially larger fillets. It does seem to make the fish milder tasting.
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Posts:
27
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Posted:
Feb 27, 2008 2:22 PM
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Braising means to cook with liquid in a closed pot or pan.
Like in a crock pot or dutch oven.
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Posts:
1,787
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Posted:
Feb 27, 2008 2:06 PM
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I always thought braising meant to brown the meat on all sides before baking it.  Huh. will have to look it up now.
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Posts:
78
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Posted:
Feb 27, 2008 2:05 PM
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I have soaked fish in milk before baking or broiling, it does give a more "fishy" tasting fish a more mild taste. Just don't soak it too long or it falls apart.
Polly - don't you have anything positive to say!
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Posts:
27
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Posted:
Feb 27, 2008 1:18 PM
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You can't "bake" anything in liquid.
baking means cooking with dry heat.
If you cook in liquid you are braising, which is no way to cook fish.
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Posts:
643
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Posted:
Feb 27, 2008 7:57 AM
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I like the vodka idea better. I don't like milk, but.......
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59
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Posted:
Feb 26, 2008 7:11 PM
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I'm pretty sure that rubbing fish in a little bit of vodka also is known to take the fishyness away :p. Thanks for bringing this topic up--i've heard the milk thing and got a bit grossed out thinking about it, and wanted to know what the heck it was for ! haha!
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Posts:
8
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Posted:
Jan 7, 2008 3:42 PM
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I have a recipe that has you bake the fish in 1 cup of milk - called delicate baked fish. It does take the fishyness (?) out of the fish and keeps the fillets moist. It was very good!
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Posts:
1,787
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Posted:
Jan 7, 2008 9:54 AM
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Cathy is right. Soaking in milk *is supposed* to remove fishy smells and freezer smell/taste from fish. I've haven't tried it myself though.
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Posts:
264
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Posted:
Jan 6, 2008 4:07 PM
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I've heard of people soaking fish in milk prior to cooking, but not baking in milk. I think that it's supposed to take away any "fishy" taste.
I've never cooked fish that was purchased. The only fish that I've cooked has been caught by family members, has been really fresh and has never had a "fishy smell or taste".
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Posts:
1
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Posted:
Jan 6, 2008 1:05 PM
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this morning i read something about baking fish in milk. can anyone tell me why this is done?
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