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#11
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Cooking Fish
Aramanth Dawe wrote:
On Tue, 10 Aug 2004 12:07:35 -0400, "sh0rtcircuit (Deb)" wrote: Ada Ma wrote: Squids - calamari breaded with pork rinds????????? You can use them in stir fry too. Maybe one day I'll get up the nerve to try calamari. (My only use for them to date is fish bait for catching grouper!) Properly cooked, calamari melts in the mouth and is wonderful. Poorly cooked and it's like chewing rubber bands. Fortunately I have a restaurant nearby that cooks it beautifully. Well, I did - they're currently closed for kitchen renovations WAH. I can't wait until they open again. They did a MEAN beef-and-reef. Steak (I like mine still mooing) topped with lightly pan-tossed calamari, scallops and prawns (big shrimp). Heavenly with a crisp green salad. Aramanth You do make calamari sound delicious. I would definitely have to try it prepared by a good seafood chef (I'm *not* one). Surf & turf is our term for your beef-and-reef, and it's my favorite meal. I like my steak "still mooing," too. Sh0rtcircuit (Deb) |
#12
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Aramanth Dawe wrote:
On Tue, 10 Aug 2004 12:07:35 -0400, "sh0rtcircuit (Deb)" wrote: Ada Ma wrote: Squids - calamari breaded with pork rinds????????? You can use them in stir fry too. Maybe one day I'll get up the nerve to try calamari. (My only use for them to date is fish bait for catching grouper!) Properly cooked, calamari melts in the mouth and is wonderful. Poorly cooked and it's like chewing rubber bands. Fortunately I have a restaurant nearby that cooks it beautifully. Well, I did - they're currently closed for kitchen renovations WAH. I can't wait until they open again. They did a MEAN beef-and-reef. Steak (I like mine still mooing) topped with lightly pan-tossed calamari, scallops and prawns (big shrimp). Heavenly with a crisp green salad. Aramanth You do make calamari sound delicious. I would definitely have to try it prepared by a good seafood chef (I'm *not* one). Surf & turf is our term for your beef-and-reef, and it's my favorite meal. I like my steak "still mooing," too. Sh0rtcircuit (Deb) |
#13
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Cooking Fish
Martha Gallagher wrote in message
So, does anyone have any recommendations for the complete how to cook fish book? I've got Cookwise (Shirley O. Corriher author) right next to me here, it's got a lot of good information in it. From the index (I left out the page numbers): Fish At a glance summary chart Bones in Cooked, internal temperature of 'cooking' of, by citrus juice ....some recipies fish stock grain of flesh of marinating muscles of poaching rigor in steaming substitutions of species of tenderness of also see specific types of fish |
#14
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On 11 Aug 2004, Werdna wrote:
Martha Gallagher wrote in message So, does anyone have any recommendations for the complete how to cook fish book? I've got Cookwise (Shirley O. Corriher author) right next to me here, it's got a lot of good information in it. From the index (I left out the page numbers): Fish At a glance summary chart Cool. Both this and Joy of Cooking are now on my list to pick up when I see them. When I stopped in Olssons, what did I see on the shelf but Mark Bittman's Complete Guide to Buying and Cooking Fish. Being a major Bittman fan, I naturally picked it up. It looks to be a major resource for me. The one thing I'm still missing is a comprehensive list of which fish are safe to eat. There are a number of sites that rank mercury buildup, but it seems other contaminants vary too widely according to where the fish were caught. I guess I'll stick mostly to the smaller fish as they seem to be less impacted overall. I was a little bummed to note that lobster was fairly high on the list, but one of the sites mentioned that the meat is actually safe, you should just avoid the green stuff. While I like the green stuff, if that's the only thing making lobster risky, I guess I can pass on it. Thanks to all, Martha -- "Only those who risk going too far can possibly find out how far one can go." -- T.S. Eliot |
#15
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For salmon fillets we do this:
Preheat bbq to hot, then turn down to low. Place water *saturated* hickory chips in tin foil bowl on briquets. When wood starts to smoke place fillet on tin foil on bbq rack. (Fillet should have been rubbed with garlic and onion powder and black pepper before). When meat is almost finished (check by trying to seperate with a fork and by look/color, it should be flakey and spongy with almost no visible moisture) smear top side with parsley flakes that were saturated with melted butter. (Amount varies based on taste and size of fish, but you want to cover the top of the fish almost completely with it.) Turn off grill and let sit in hot grill for 10-15 minutes. The skin should stick to the tin foil and let you lift the meat right off onto a serving platter. Not fancy, but probably our favorite way to have fish. Lurker |
#16
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For salmon fillets we do this:
Preheat bbq to hot, then turn down to low. Place water *saturated* hickory chips in tin foil bowl on briquets. When wood starts to smoke place fillet on tin foil on bbq rack. (Fillet should have been rubbed with garlic and onion powder and black pepper before). When meat is almost finished (check by trying to seperate with a fork and by look/color, it should be flakey and spongy with almost no visible moisture) smear top side with parsley flakes that were saturated with melted butter. (Amount varies based on taste and size of fish, but you want to cover the top of the fish almost completely with it.) Turn off grill and let sit in hot grill for 10-15 minutes. The skin should stick to the tin foil and let you lift the meat right off onto a serving platter. Not fancy, but probably our favorite way to have fish. Lurker |
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