Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.
Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.
* Make sure that the fish is well coated in batter.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
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