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.
Remember these easy tips with buying and cooking fish:
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Make sure your grill is clean and oiled.
* When Grilling Fish, it should be grilled with high, indirect heat.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* 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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