When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
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