Every recipe for fish I've ever seen always wants me to cook it until the fish flakes easily. I had always assumed that all fish flakes easily, because every fish I've ever eaten did. Every fish I ever cooked certainly did. At least until tonight. I now know what a fish fillet looks and feels and tastes like when it isn't done enough to flake easily.
These were thin-ish Tilapia fillets, baked in a bath of seasoned butter in the oven at 350° for 15 minutes, which is what the recipe called for. But it was rubbery and couldn't be cut with a fork. It didn't flake at all. Three minutes in the nuker took care of that. Then it flaked just fine.
And while I'm on the subject of food and flaking, I found a web site with recipes they claimed were from the early 1900's. One woman bragged that her recipe for something called "Potato Puffs" was her great-grandmother's and was from 1910. One of the ingredients was instant mashed potato flakes. My research says potato flakes -- of the sort instant mash potatoes are made from -- were invented in 1962.
So is she stupid, or does she think I am?
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