Not too high, not to lowthis is the temperature that’s just right.
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Back in my 20s, I thought I knew a lot about cooking.
The reality was that I didnt know much.
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I landed on broiled salmon.
The recipe in question had some kind of mustard topping andbread crumbsand seemed like something I could replicate.
A few years later, I decided to attend culinary school.
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It was there that I truly learned about cooking and why patience was so important.
Some foods, we were taught, simply needed more time for preparing and cooking.
I learned that the unsightly white stuff on my ill-fated salmon was actually a protein known as albumin.
The result is an ultra-moist, flaky fish that melts in your mouth when you eat it.
