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Hold in the oven for up to 30 minutes. When it's ready, eat it immediately, and eat it all -- especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory.
For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
An ocean triggerfish, Canthidermis sufflamen, on display at the New England Aquarium in October 2023. Note the distinguishing black mark at the base of the pectoral fin. The gray triggerfish, Balistes capriscus, is similar in color to the ocean triggerfish but lacks a characteristic black marking at the base of its pectoral fins.
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]
The queen triggerfish (Balistes vetula) is a large triggerfish species found in the tropical Atlantic Ocean. Its body coloration ranges from steel grey to olive green ...
Xanthichthys ringens, the Sargassum triggerfish, is a species of triggerfish from the Western Atlantic, ranging from North Carolina (USA) to Brazil. Description
The Lei Triggerfish is generally pale, but it can change to a darker color, typically a shade of brown with hints of purple on the anal, ventral, and caudal fins. A single white strip runs down from its mouth to the base of its pectoral fin while two stripes, which are either brown or yellow depending on the mood of the fish, run down vertically.
Xanthichthys caeruleolineatus, the outrigger triggerfish is a species of triggerfish from the Indo-West Pacific. It occasionally makes its way into the aquarium trade ...