Don't allow protein to foam when cooking salmon | The Honolulu Advertiser

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Don't allow protein to foam when cooking salmon | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, September 10, 2003

COOK'S TIPS
Don't allow protein to foam when cooking salmon

That slightly foamy white substance that appears on the surface of salmon as you cook it is a protein and its presence indicates that the salmon was overcooked and/or cooked at too high a temperature. It's safe to eat, but perhaps you should modify your cooking technique.

— Adapted from "The Kitchen Answer Book" by Hank Rubin (Capital Books, 2002)

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