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View Diary: Pique the Geek 20110123:  The Physics of Cooking (110 comments)

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  •  Ah! That explains my favorite mackerel recipe (2+ / 0-)
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    Translator, yesdevkmem

    Saute whole cleaned mackerel (you can cut off the heads if you're picky or they're too long to fit your skillet) until just barely done.  Remove the fish from skillet & add some sour cream to it, and warm the sour cream & mackerel drippings together, stirring, for a couple of minutes until you've deglazed the pan and the sour cream is warm.

    Pour sour cream sauce over mackerel & serve immediately.

    I guess the acids in the sour cream combine with the amines...whatever, it is very tasty & definitely the sour cream counteracts the fattiness of the mackerel.

    Ptoomey: the greatest cause of hairballs in humans. gag, hack, spit. repeat.

    by Youffraita on Sun Jan 23, 2011 at 11:07:46 PM PST

    [ Parent ]

    •  Lots of fish, particularly seafish, (2+ / 0-)
      Recommended by:
      Youffraita, yesdevkmem

      begin to exude trimethylamine as they go off.  It smells like ammonia with a vengeance!  It is very volatile, and gets to the nose fast, and is not pleasant.

      The lactic acid in sour cream combines with it to form trimethylammonium lactate, a nonvolatile salt with no nose sensation at all, and a mild salty flavor.

      The proteins in the sour cream mask the fats in the fish, but do not really do not do anything as dramatic as the lactic acid does to the trimethylamine.

      Warmest regards,


      •  What do you mean by "go off"? (2+ / 0-)
        Recommended by:
        Translator, yesdevkmem

        I had two seafood stores practically across the street: and this was NYC, where you can get really fresh fish.  They were not "off" & I never smelled anything awful from them.

        Ptoomey: the greatest cause of hairballs in humans. gag, hack, spit. repeat.

        by Youffraita on Sun Jan 23, 2011 at 11:34:04 PM PST

        [ Parent ]

        •  I mean by that term (1+ / 0-)
          Recommended by:

          that anything formerly edible is bad.  That is a Brit term, but remember that both of my grandparents on my father's side were immigrants from there.

          Warmest regards,


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