Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
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