Cedar is the most common wood for cooking fish but you can also use oak, maple, alder, apple, or cherry. You can buy a cooking quality wood fish board from specialty food stores or online. A wood fish board lasts for one use.
Here are some cooking and buying tips to get you started:
* 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.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Cook the fish over medium to hot heat.
* Use fresh fish, it is easier to work with than frozen fish.
* Cook it as soon as possible to minimize the loss of juices.
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