Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* If you use very fresh fish, your recipe has more chance of being a great success.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Make sure that the butter is extra hot but not yet burning.
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