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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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03-25-2009, 03:49 AM | #1 |
i need friends
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Best way to cook fish?
I'm on spring break and my family is in D.C, so I decided to give cooking a try. Actually, that's a lie. This girl that I'm kinda sort of in love with is coming over and I wanna become a master chef.
Anyway, I would love some input, as I have no idea what I'm doing.
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03-25-2009, 04:05 AM | #2 |
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Got a kitchen exhaust fan or can you cook outdoors in any way? If so, blackened fish. Orange roughy stands this treatment to excellent effect, but any particularly firm-fleshed fillets can do.
But the method is exceedingly smoky so you need an efficient way to keep the kitchen clear and not set the smoke alarm off. The cast-iron frying pan is heated so much it stops smoking (it'll smoke again (a lot) when the fish fillets go in) and shows white ash on its bottom, and the cooking time is quite brief -- about a minute or two on a side. Paul Prudhomme's blackened fish seasoning mix recipe is about the only one worth using: every other one I've tried is the sorriest of pale imitations. Use the stuff Louisianans like, not the wimp-mixes. Don't be afraid to try revving an unsatisfactory mix with some cayenne. You literally can't get the seasoning mix or the skillet too hot for this one. The fillets get brushed or dipped in melted butter (not margarine!) and hand-sprinkled with the blackened-fish seasoning first on the first side to cook, then while the first side is cooking upon the top side, a quick sear either side, then out onto a plate where they may be kept warm until serving. You sort of need an assembly line setup to prevent fumbles. The dish is zippy enough to go with a zinfandel or a lightbodied red wine, but you may prefer a robust beer instead. For vegetables, a green salad, and slices of robust-flavored wholegrain bread and butter. Simple, powerful, macho, and thoughtful too. A rundown on the technique -- read this first. Paul Prudhomme's Blackened Redfish The seasoning mix, with both paprika and cayenne -- you may prefer this mix instead of the milder one above. For a given value of "mild..."
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03-25-2009, 08:28 AM | #3 |
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just broil them.
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03-25-2009, 08:33 AM | #4 |
Why, you're a regular Alfred E Einstein, ain't ya?
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blackened salmon.
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03-25-2009, 09:07 AM | #5 | |
Gone and done
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Can't fail to impress with a French method: en papillote.
Look for "parchment" paper at the grocery store. Quote:
...And, best of all, It's French!
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03-25-2009, 09:51 AM | #6 |
Snowflake
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A George Foreman grill or such device cooks salmon PERFECTLY.
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03-25-2009, 09:52 AM | #7 |
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With enough booze, frozen fishsticks will do.
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03-25-2009, 09:59 AM | #8 | |
Gone and done
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Quote:
(Right, 'pollo?)
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per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not. |
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03-25-2009, 10:02 AM | #9 |
The future is unwritten
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Sorry Pie, "I wanna become a master chef" is secret guy code. :p
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03-25-2009, 10:30 AM | #10 |
Gone and done
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..but if she's still impressed the next day, perhaps she'll come back for seconds? Maybe?
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per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not. |
03-25-2009, 03:15 PM | #11 |
UNDER CONDITIONAL MITIGATION
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My secret for fish is don't sweat about the cooking--just pop them in a 350 degree oven for about 15 minutes. The real key is to drizzle them in a really tasty sauce before putting them in the oven. It's all about the flavors, not whether the texture of the fish is just so.
My favorite go-to sauce at the moment (this is plenty for two filets plus some extra sauce for the veggies, because it's really that good: ) 1/4 cup grey poupon (yes, other dijon mustards will work, but they are not as good.) 1/4 cup honey 1 TBS lemon juice 1/2 tsp. mustard powder 1/2 tsp. dill 1/2 clove garlic (I get mine pre-minced in a jar, so that's not a difficult measurement. You could convert to garlic powder instead if you want, but you'd have to look up how much to use, I don't know.) Don't forget to spray the baking dish with cooking spray. |
03-25-2009, 07:16 PM | #12 |
I hear them call the tide
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What type of fish? broiling works pretty well for most fish filets -make a made-to-measure "dish" to keep the juices in so it doesn't dry out. Takes about 15 miutes. Use a touch of black pepper and a squeeze of fresh lemon to get fancy.
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03-25-2009, 09:04 PM | #13 | |
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Quote:
Find yourself a good cookbook and follow a recipe. Or, that en papillote is easy, too, and parchment paper is pretty easy to find these days. Don't overcook it.
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03-25-2009, 09:13 PM | #14 |
Radical Centrist
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The secret to appearing to be a master chef is doing the recipe twice. The first time, you just do it to try it, to see where the dish can go wrong.
I've been burned trying to do a new recipe for pot luck and whatnot. First time out there is a much greater chance of a muff. The onions are cut too thin and they turn to mush. The spatula you have isn't thin enough to turn the dish without mashing it. The recipe adds too much cinnamon. You just never know until you have a go at it. |
03-25-2009, 09:19 PM | #15 |
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ooh, very good tip!
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