And Steelhead trout, another lesson in gel phase transitions and possibly a look at fish albumin after poaching.
I love Steelhead. It's been too many years since partaking. I have a question. I'm nearly 69 years old and I've searched everywhere looking for tin foil with which to cook various foods. Where can I find it?Now as for aluminum foil, I stopped using the toxic material years ago, once I realized that it is a primary cause of ADHD, Autism, Alzheimer's and cancers. The same holds true for aluminum pans and non-stick aluminum pans.
Years ago, I began using quality (U.S.) cast iron skillets and stainless steel pans. I avoided import cast iron, most notably those of Chinese manufacture, as toxic compounds are found in them, as they are in most if not all Chinese produce, herbs spices, etc.
I found that Chinese produced cinnamon for one example, is nothing more than chemical laden fine sawdust of wood, flavored to taste like the spice.
I do appreciate your articles and your recipe for cooking Steelhead trout. Thank you very much.