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).
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Fish sticks to the grill very easily, so proper lubrication is essential.
* 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.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
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