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To find out if reheated cooked salmon could be just as good as freshly cooked salmon, assistant food editor (and Test Kitchen wiz) Kat Boytsova slow-roasted three salmon fillets and served them to ...


A true story of obsession. To find out if reheated cooked salmon could be just as good as freshly cooked salmon, assistant food editor (and Test Kitchen wiz) Kat Boytsova slow-roasted three salmon ...


Cook the salmon using a low-fat method such as baking, grilling or poaching. Allow the salmon to cool for up to two hours. Divide the salmon into 3.5-ounce portion sizes. Place the salmon portions into freezer-friendly zip-top plastic bags or airtight plastic containers. Use a pen or marker to label the bag or container with the contents and ...


Cooked salmon can be frozen, but it depends on how it was cooked. It is best to freeze salmon that was cooked with the least additional ingredients in it such as sauces and condiments. For best results, cooked salmon must be placed on the sides or bottom part of the freezer for immediate freezing.


Salmon thawed in the microwave must be cooked before refreezing. For the record, you can cook frozen salmon; it just increases the cooking time by about 50 percent. This doesn't work well on the stovetop, but it's fine in the oven, on the grill or in the microwave.


Remove the fresh salmon from the lemon juice and wrap tightly in plastic wrap. Put the fish in the freezer and allow it to freeze completely. This can take up to an hour. Do not discard the lemon juice yet. Remove the fresh salmon from the freezer after it is thoroughly frozen and unwrap. Soak the fish in the lemon juice again for one to two ...


For a whole salmon, clean the meat before freezing salmon. Rinse it to remove any blood and other debris. Cutting the whole salmon into smaller pieces makes it easier to freeze. The smaller pieces are also easier to thaw, allowing you to only thaw and cook what you need since it's not a good idea to thaw and refreeze salmon.


The biggest mistake you can make when reheating fish is blasting it with too much heat. Dry, overcooked salmon is far from pleasant. Instead, it’s best to reheat it slowly, at a low temperature. Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F.


Cook your pasta ahead of time to just under al dente. When reheated, pasta that’s cooked to a slightly softer texture turns out mushy. Firmer is better, although just make sure it’s still edible before freezing. Reheating it in sauce will allow you to cook it to ideal texture and avoid the sad mushies. 2. Opt for a few containers or one.


A good deep freeze will kill most parasites. There are a few species that can have eggs survive freezing but are killed with thorough cooking.