About Kris Yager Expertise BBQ fanatic since birth; passionate about preparing good food for life. If it once was alive, chances are I've smoked it. Beef, pork, chicken, lamb, bison, duck, seafood, and vegetables.
Experience Pitmaster for Fiorella's JackStack BBQ of Kansas City 1998-2003. Fiorella's Private Dining chef 2004. Kitchen supervisor for Fiorella's JackStack BBQ Martin City location.
Education/Credentials Applebee's Certified Trainer 1995-1998
Fiorella's JackStack BBQ pitmaster 1998-2003
Fiorella's Private Dining chef 2004
Bigfoot Lodge Chef de Cuisine 2005-2006
Fiorella's JackStack BBQ kitchen supervisor 2006-current
Awards and Honors 2002 Team Player of the Year Fiorella's
2006 16th place overall Memphis in May BBQ contest
I poached some cod today in a pan. I poached it in a mixture of water, chardonnay, chives, lemon zest on low heat for about 8 minutes. It had a nice flavor but a bitter undertone. Any idea why and how I can prevent that in the future?
Thanks, Liv
Answer I actually wasn't too sure about this one myself. My friend, Chef Dave, suggested that if you are sure the cod is quality and not out of date, you might want to try giving the fish an 8-16 hour bath in some salty water. He recommended grabbing a bowl with 3 cups of cold water and at least 1 1/2 tablespoons of salt mixed well. Place your fish in the bowl, cover and refrigerate. Then poach away!! Hope this helps, thanks for your inquiry.
