why are the bones in canned salmon so soft and when I cook it in the oven or stovetop they are still hard and sharp and dangerous to swallow.What is the cooking process in the canned version.
2007-11-05 15:07:05 · 4 answers · asked by liquid 3 in Food & Drink ➔ Cooking & Recipes
It's called PRESSURIZED cooking... that's the difference.
If you cooked your salmon in a pressure cooker at home, it would do the same thing. :)
2007-11-05 15:11:02 · answer #1 · answered by Michele J 4 · 3⤊ 1⤋
It's the same with sardin and other fish cooked for a long time slowly or pressurized. Why do you want the bones to be soft? Do you want to eat the bones too? Hmm. How's the canned salmon? I've never had it.
2007-11-05 15:36:26 · answer #2 · answered by KaPaul L 3 · 3⤊ 0⤋
HELP !I timed my canned salmon wrong .Can I reprocess them again for additional tie in pressure cooker ?
2015-06-05 09:13:50 · answer #3 · answered by scott 1 · 0⤊ 0⤋
still have to remove them
2007-11-05 15:26:35 · answer #4 · answered by roeman 5 · 1⤊ 1⤋