Posts Tagged ‘cooking tips’


Don’t Overcook the Fish!

Saturday, August 31st, 2013

How often do you eat fish that is cooked just right, with great flavor and not dried out?  I rarely come across fish like this when eating out!  How about you?

3 Tricks for How to Cook Fish without Overcooking

There are three rules of thumb when cooking fish.  They are not set in stone but give you a good indication of how long to cook fish because, honestly, the majority of people overcook it for fear of under cooking it.

The first rule for how to cook fish I call the 10-minute rule.  Generally, you should cook fish ten minutes per inch of thickness, i.e., an inch-thick shark steak would take approximately ten minutes on the grill or in the oven to cook.

The second rule is called the “Make it Flake” Rule, which means near the end of the cooking time, if you press on the piece of fish with your finger or a fork and apply gentle pressure, the fish will flake.  But it will only flake if it is pressed.  On overcooked piece of fish, when picked up with a spatula or tongs, will fall apart and flake on its own.

albumin2
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The third key to properly cooking fish is a milky white substance, called albumin.  If memory serves me, this is a protein that is released from fish during the cooking process, generally more prevalent in fattier fish such as salmon.  It will leach out of the fish in a liquid that looks similar to glue.  It can be a good indication of proper cooking time for a select piece of fish.

The best method is to utilize all three of the tricks.  Set your cooking time based on the thickness of your piece of fish.  Watch for the albumin to appear and once you see it, utilize the “Make It Flake” Rule.  If the fish does not flake, continue to cook in small time increments and re-check often.

If you do not like the appearance of the albumin once fish is done, you can remove by blotting with a damp paper towel.  If you have any questions about cooking fish, you can send them to me through our Ask The Chef forum, and I will be glad to try to answer them for you.

The image above was taken when I made Pine Nut and Herb-Encrusted Salmon.  You will find that delicious salmon recipe on our food blog.

It was such a good recipe, Anne decided it was her second favorite salmon recipe, even though she had doubts as I was making it that it could compete with her top choice!  So definitely, if you like salmon, give it a try and let us know what you think.

Peach and Sweet Tea Vodka-Glazed Pork Tenderloin Recipe | Chef John’s Signature Recipe

Sunday, February 10th, 2013

The Best Pork Tenderloin Recipe You Will Ever Put in Your Mouth!

Pork Tenderloin Recipe

One of the first recipes we published on our food blog was a recipe for a pork tenderloin glaze with peaches and sweet tea vodka.  It was a pork tenderloin recipe born out of a discussion we had about how wildly popular the Firefly Sweet Tea Vodka became quickly after it was introduced.

A Very Southern Main Dish Recipe

We are proud Southerners and we love Southern food and flavor elements.  This dish obviously incorporates two of the biggest Southern flavors, peach and sweet tea.  The combination of these flavors with the flavor of the pork is delicious, or as our son recently said, “Amazing delicious!”

But Don’t Take Our Word for It

Here is what our readers have had to say about it:

“…a pork roast recipe that will seriously make you reconsider having turkey for Thanksgiving.”

“I made this last night and it was delicious!”

Get the recipe from our food blog >>

Come back and let us know what you think after you have a chance to try it!

Tips for Cooking Pork Tenderloin

If you’ve never cooked a pork tenderloin before, this video has some great information and tips that you may find helpful:

An easier way to chop an onion! [Demo by Chef John]

Friday, February 1st, 2013

I have always sort of felt like a tortoise in the kitchen, taking my sweet time with things like chopping vegetables to avoid any unfortunate and unnecessary trips to the emergency room.  I appreciate them when they are needed but, otherwise, I’m not a fan!

On our food blog, we started a vlog series, The Chef’s Table.  So far we have done two videos, and the first one has been so popular, I wanted to share it again here.

I avoid cooking when possible and whenever Chef John offers to do my prep work for me, I happily oblige!  You will see why:

An Easier Way to Chop an Onion

He’s good, isn’t he?  We are thinking about doing another one where he does the demo only to show how quickly he can chop an onion this way.  When he’s not teaching the method, he can go much faster!  I’m sure with practice, I could improve my speed.

Which way do you chop an onion, like either of the ways shown in the video or a different way?  Any other cooking tips you have or that you are interested in?  Leave a comment below or Ask The Chef here.

        
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