Ad
related to: fish and shellfish cookery recipe for meat thermometer temperature
Search results
Results from the WOW.Com Content Network
Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
3. Wipe out the saucepan. Add the remaining 1 tablespoon of olive oil and the bacon and cook over moderate heat until crisp, 4 minutes. Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water.
Preparation. Set the potatoes in a large pot; add 1 tablespoon salt, and cover with cold water by 1 inch. Set over high heat, and cook just until fork-tender, about 15 to 20 minutes. (You still ...
Characteristics. A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e ...
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper ...
Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the ...
Court-bouillon. Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.
Ad
related to: fish and shellfish cookery recipe for meat thermometer temperature