Cooking Tips for Beginners

  If you’re just starting out in the kitchen, you might need some help getting started. Luckily, we’re here to help you along with some easy cooking tips! Simple practices like making notes while you cook or substituting an ingredient when necessary can make a considerable difference.  Jump to Sections: 3 Basic Kitchen Tips 9 Easy Cooking Tips 5 Money-Saving Tips Check out More Recipes 3 Basic Kitchen Tips It’s helpful to look at some kitchen tips before diving into the best cooking tips and tricks. After all, your kitchen is where you’ll be cooking, so knowing how to make the most of your space will make the cooking process easier. Follow these tips to get your kitchen ready for cooking: Organize your kitchen: Since you’re new to cooking, you may not be familiar with different tools and utensils, and there’s a chance your kitchen could be more organized. Take a few minutes to go through your kitchen and place similar items together so that you can easily access them when you ...

Fish Cooking

 

Cooking Fish Using 8 Simple Preparation Techniques

Sustainable seafood is not only nutritious (an excellent source of lean protein) it’s also incredibly versatile, meaning the ways to cook it and the potential flavors are endless.

Broiled, poached, grilled, cured, raw—are just a few of the many ways you can enjoy fish. First of all, when cooking fish it helps to know what types of fish are better for certain preparations. For example, fatty, meaty fish like salmon are good for roasting and pan-searing. Whereas white-fleshed, flaky, lean fish like sea bass is good for high heat applications like grilling and broiling. To start, here are eight simple preparation techniques that will set you well on your way to being a master fish cook.


1. En Papillote (French for “in a paper”): This technique is for fillets only (no whole fish here). Enclose each fillet in a parchment sack and roast in the oven, steaming them gently.

2. Grilling: Requires high and quick heat and is best for a whole fish with skin. Stuff the cavity of the fish with aromatics like citrus, allium, and herbs to enhance the flavor. Brush the fish with oil so it doesn’t stick to the grate, in addition to topping with fresh herbs for an extra aromatic additive.

3. Pan Searing: Ideal for a fillet, skin on or off. If the skin is on, score it with a few diagonal slits (to prevent the fillet from curling during cooking) and cook with the skin side down in a pan.

4. Poaching: Submerge fish fillets completely in simmering water or stock; the submersion allows for the fish to be cooked evenly on all sides. Poached fish is often served cold with hollandaise sauce and new potatoes.

5. Roasting: Bake in an oven at 400 F for thick fillets, and 375 F for whole fish. In addition, adding aromatics such as fresh rosemary and thyme sprigs will greatly diversify the flavor. For more delicate fish, try slow roasting at 275 F (double the cooking time).

6. Broiling: A handy option to get that grilled taste without using a grill. This technique is perfect for fillets (of any size) and small, whole fish like porgy or striped bass. Cook thawed or frozen fillets in a 400 F oven (375 F for whole fish).

7. Raw: When eating your fish raw make sure it’s very fresh and eat it immediately. (Fish that has been properly frozen and thawed slowly is considered very fresh.) Slice the fish thinly and serve with rice or a refreshing dipping sauce.

8. Cured: Essentially, the fish is “cooked” without heat. Treat raw fish with acid, like the lime juice, for ceviche, or with salt and spices, like a gravlax, for an easy way to eat fish without much preparation.

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Cooking Tips for Beginners