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.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* Make sure that the butter is extra hot but not yet burning.
* 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.
* 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.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
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