As title really, how can you tell if fish (such as Cod) is fully cooked?

On a similar topic, how can you tell it meat (such as chicken) is fully
cooked, without cutting it in half and seeing if it's pink inside?

In article >, "Ali" >
wrote:

> As title really, how can you tell if fish (such as Cod) is fully cooked?
>
> On a similar topic, how can you tell it meat (such as chicken) is fully
> cooked, without cutting it in half and seeing if it's pink inside?

Use a meat thermometer. They are pretty cheap. I like the little
instant read ones. They don't let as much juice escape.

In article >, "Ali" >
wrote:

> As title really, how can you tell if fish (such as Cod) is fully cooked?
>
> On a similar topic, how can you tell it meat (such as chicken) is fully
> cooked, without cutting it in half and seeing if it's pink inside?

I believe that one way to test chicken for doneness is if, when a knife
or fork is stuck into it, the juice runs clear. Cutting in half is not
required. :-) When fish flesh is opaque and flakes easily, it's done
(if it's a flaking-type fish rather than, say, shark). How's that?

Here's a link about cooking fish.
http://busycooks.about.com/od/howtoc...tocookfish.htm
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jul 4, 3:33 pm, Steve Wertz > wrote:
> On Wed, 4 Jul 2007 19:58:46 +0100, Ali wrote:
> > As title really, how can you tell if fish (such as Cod) is fully cooked?
>
> > On a similar topic, how can you tell it meat (such as chicken) is fully
> > cooked, without cutting it in half and seeing if it's pink inside?
>
> By touch, time, and experience. Or there's always a Polder
> thermometer.

Exactly what Steve said. I've never really messed with thermometers,
so have had a few underdone chicken experiences, but I most often
erred on the side of overdone.
Poultry is one of the few things I dislike underdone (that, and
poultry egg whites), and the only part of chicken that gets messed up
badly if only a bit overdone is the white meat. I cook chicken breast-
down for the first 4/5 or so of the process, flipping it to brown the
skin near the end.
I adore mild white fish, especially dredged in cornmeal and fried in
peanut oil, with fresh lemon squeezed on it, so I just never end up
baking it.
>
> -sw

--Bryan

Ali > wrote:
>As title really, how can you tell if fish (such as Cod) is fully cooked?

Fish will no longer be translucent.

>On a similar topic, how can you tell it meat (such as chicken) is fully
>cooked, without cutting it in half and seeing if it's pink inside?

By touch. It stops being supple and becomes firmer.

--Blair

Dan Abel wrote:
> In article >, "Ali" >
> wrote:
>
>> As title really, how can you tell if fish (such as Cod) is fully
>> cooked?
>>
>> On a similar topic, how can you tell it meat (such as chicken) is
>> fully cooked, without cutting it in half and seeing if it's pink
>> inside?
>
> Use a meat thermometer. They are pretty cheap. I like the little
> instant read ones. They don't let as much juice escape.

I can't believe this is a real post for information. More like Alice
Cooper's "School's out for Summer!"

http://www.youtube.com/watch?v=rZ7m_IBX-Yo

Jill

Steve Wertz wrote:
>
> On Wed, 4 Jul 2007 19:58:46 +0100, Ali wrote:
>
> > As title really, how can you tell if fish (such as Cod) is fully cooked?
> >
> > On a similar topic, how can you tell it meat (such as chicken) is fully
> > cooked, without cutting it in half and seeing if it's pink inside?
>
> By touch, time, and experience. Or there's always a Polder
> thermometer.

It is a tough call isn't it. I still have a hard time with steak. I like it
rare to medium and my wife prefers hers a little closer to medium. I will
take mine less done rather than risk over cooking it. I have discovered
that it is possible to start her steak on the grill ahead of mine and have
mine end up cooked more than hers.