Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.
Here are some cooking and buying tips to get you started:
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* When Grilling Fish, it should be grilled with high, indirect heat.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* 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.
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