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Always use a nonstick skillet, and remember to pat the fish dry with paper towels before cooking. If your salmon filets or steaks are especially thick (1 inch or more), you’ll get the best ...
For many years, there’s been a debate in the kitchens of many families (myself included). First, it was the long-held belief that you should wash chicken before cooking. That myth was debunked ...
To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...
It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. [1] Cutting through the backbone with a knife can be difficult, [1] so it is preferable to use a butcher's saw or a cleaver to make fish steaks. [2] Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
Whether to practice safe food storage or to adopt a healthier lifestyle, we'll show you nine hidden hazards in your refrigerator that you should throw out immediately.
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
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