Confident Cooking Is There A Golden Rule For Cooking Fish?
Is there a Golden Rule for cooking fish? - confident cooking
I never felt very confident and always cook fish tend to burn. Has anyone a foolproof method? I know that maybe there is one ..... for saltwater fish, freshwater fish, etc., but let me benefit from his wisdom, Yahoo Answers still
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11 comments:
All fish have different textures and cooking times. When the meat separates easily, it does. Let's see if my book. Sorry, I thought I had lost, but hidden.
Compared to the cool
"The nose is the most reliable indicator of freshness, and you should be your first impression of feeling a fish trust"
"The fish should smell like a fresh breeze of the sea." Fillets and steaks fresh look wet and shiny, "" Do fish packs, where the fluid was collected "... ""..." Collection of clouds of ice crystals, discoloration or drying "
Group 1, thin and delicate
Snowshoe small and soles, including plaice, sole, gray, winter flounder yellowtale
Poaching pan or pot, roll the fillets to the classic mode (thread)
Four panfry poach brown bread (whole fish)
Group 2 medium dense, scaly (thin, sweet taste *)
Bass, cod, large flounder, grouper, Dory, yellow perch, pike, redfish, halibut, tilapia, tile fish
Steaks and fillets in a sauce, or cookedWhipped cream. Four Brown, moist heat or cook with a layer of breading, frying, pan, paoch, aluminum vapor
Small whole fish (as above)
Large whole fish cooked in a sauce or filling
) (* Moderately thin
Catfish, salmon, trout
Cook same as above **
(Ollier and distinctive taste)
Buffalo (carp EW), halibut, Chilean sea bass, trout, barracuda, herring, mackerel, horse mackerel, pompano salmon.
(Camino Cook same as above **
Group 3, medium density extra firm flakes
Drum, mahi mahi, grouper, orange roughy
* Bake as before, but you can grill, also *
Group 4
* Lean, smoother taste
Halibut, Grouper, Shark
Bake in sauce, skewers of grilled, roasted, fried bread, paper / Steam
Ollier unmistakable taste *
Cobia, mackerel, Stugeon, swordfish, tuna
cooked in barbecue sauce, smoke, spit roast, dry heat roasting or aluminum vapor.
then you have the book does not seafood, but the experience. Most scissors and legs, and take only 5-8 minutes iffell into a pot of boiling water. The shrimp can be done several ways. Are done when pink. Grilled Lobster is the best, but can also be cooked. Lobster is cooked when it is white. I also like the canned clams. Are cooked and the need for reheating. Sautee'd clam sauce with shrimp butter is terrible for the pasta.
I hope that does not enforce this. I can only say that the fish is done by the statements.
The golden rule is never in 10 minutes - it takes longer to cook than the fish (if the oven / grill / What about) the correct temperature. There is no difference in the time of the sea or freshwater fish, and no difference between the blue and white fish.
Here is a simple way:
* Pan heat a pan with olive oil and butter
* A number of fish skin side down and cook for one minutes
* Add the sauce, put on a lid and continue cooking for 9 minutes
Fish fry and steam at the summit because of the coverage until they are cooked to perfection.
The golden rule is never in 10 minutes - it takes longer to cook than the fish (if the oven / grill / What about) the correct temperature. There is no difference in the time of the sea or freshwater fish, and no difference between the blue and white fish.
Here is a simple way:
* Pan heat a pan with olive oil and butter
* A number of fish skin side down and cook for one minutes
* Add the sauce, put on a lid and continue cooking for 9 minutes
Fish fry and steam at the summit because of the coverage until they are cooked to perfection.
The one I use seems to work so that every time I cook fish. it works better with fried fish and cooking takes a little longer.
"The standard is 10 minutes per inch thickness of fish. As you have mentioned, we tend to cook them, then put the gum. So if I have a piece of fish an inch thick, cook 5 minutes, I'll turn on 1 page and cook for another 5 in another. as a rule than done. Of course you can always check with ladders test. Fish Is not No flakes. Once this fact is easily defeated.
On the grill works the same way. Baking is a little different, but even here the review of the scale. At the moment it is not, remove from heat. As with all meat dishes, even after the removal of a heat source for cooking, heat loss, the side of the room.
The one I use seems to work so that every time I cook fish. it works better with fried fish and cooking takes a little longer.
"The standard is 10 minutes per inch thickness of fish. As you have mentioned, we tend to cook them, then put the gum. So if I have a piece of fish an inch thick, cook 5 minutes, I'll turn on 1 page and cook for another 5 in another. as a rule than done. Of course you can always check with ladders test. Fish Is not No flakes. Once this fact is easily defeated.
On the grill works the same way. Baking is a little different, but even here the review of the scale. At the moment it is not, remove from heat. As with all meat dishes, even after the removal of a heat source for cooking, heat loss, the side of the room.
The one I use seems to work so that every time I cook fish. it works better with fried fish and cooking takes a little longer.
"The standard is 10 minutes per inch thickness of fish. As you have mentioned, we tend to cook them, then put the gum. So if I have a piece of fish an inch thick, cook 5 minutes, I'll turn on 1 page and cook for another 5 in another. as a rule than done. Of course you can always check with ladders test. Fish Is not No flakes. Once this fact is easily defeated.
On the grill works the same way. Baking is a little different, but even here the review of the scale. At the moment it is not, remove from heat. As with all meat dishes, even after the removal of a heat source for cooking, heat loss, the side of the room.
This recipe works for me every time:
I make a foil pouch and place the fillets skin side down if it was deleted. Cover with Italian dressing. Add the onion 1 / 2 D, 1 / 2 "D throw green pepper and a squeeze of lemon or lime. Seal and bake in preheated oven at 400 degrees for 10 minutes. Moreover, you can pocket on the grill for 10 minutes if you to use a hole.
Also grilled salmon, tuna or swordfish, it is easy to know when to eat the ladder and ready to go. I like to cook fish at home because it smells like home - but I've heard that 10 min. per centimeter of thickness of fish is the length of time to cook
The rule of thumb is 10 minutes per inch of thickness, but I think it depends on the nature of the kitchen (stove, oven, steam ironing, etc.), but if the trees is a good place to start
My fish is done when it is completely opaque and "together". Draw your sword and see that the center is (white fish with white, of course) and it works.
Non-stick pan is your best friend when the fish. In addition, do not have the heat too high. Instead, under cook, you can always call in the heat, if necessary.
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