When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* 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.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
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