A bamboo steamer is a great investment if you like to steam fish. To steam fish, place water or stock in a large saucepan and add seasoning ingredients. Bring it to a simmer, place the fish in the steamer and place over the simmering water. Do not let the liquid boil, this will cook the fish too quickly and it could overcook in seconds.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
No comments:
Post a Comment