How To Barbecued Whole Fish?

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Clean, scale and remove fins of fish. If the fish is very large (over 1 kg) make a few shallow cuts on either side across the width of the fish. Dry fish with a towel. Brush fish all over with a little oil (preferably olive oil) mixed with lemon juice. Season with black pepper or another spice and, if you wish, fill the belly with a herb of your choice.

Place on a very clean, hot barbecue (but not too hot if the fish is very large, as it will burn on the outside before cooking inside). Refrain from moving the fish for the first 3-4 minutes. After that time, if using a barbecue grill with metal bars, give the fish a quarter turn so that it cooks more evenly (optional).

When the first side is cooked, turn the fish over using two large egg lifters (you may need the aid of a second person for this if the fish is very large), and finish the cooking. Small fish (250 g) may take only 8 mins, while a fish of more than 1 kg will take 20 mins or more.

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How to Poach and Fry Eggs?

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How to Poach Eggs?

Pour boiling water from the kettle into a frying pan 3-4cm deep. The water level should be about 1 cm below the rim of the pan. Keeping the water at a very slow simmer, gently crack your eggs into the water. They take 3-4 mins to cook, depending on your taste. Don’t move eggs or pan during cooking. Remove eggs using an egg lifter and place them for a few seconds on kitchen paper to drain. Serve on toast.

How to Fry Eggs?

Try to avoid cooking eggs regularly this way, especially if you like eating them with bacon and/or sausages and buttered toast. If you must, I suggest frying eggs in the following manner, which keeps fat to a minimum:

Brush the base of a frying pan with a little polyunsaturated oil and add 2 tbsp cold water to the pan. Heat the pan a little before carefully breaking the eggs into it. Cook the eggs on medium heat until ready. If serving with bacon, trim bacon of all fat and cook under the grill.

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How To Know When Fish Is Cooked?

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Whichever technique you choose, the easiest way to check if fish is cooked is to gently probe it at its thickest part with the blade of a small knife. If the blade meets no resistance and the flesh flakes easily, the fish is ready. Fish should never be overcooked, so test towards the end of the cooking and make sure it stays moist. Overcooking makes the fish dry out and lose flavour. A thin fish fillet, like garfish or trout, may take only four to six minutes to cook, whereas a 1 kg fish, such as a whole bream, may require fifteen to twenty minutes. During cooking, the flesh changes from a raw translucent color to a whitish or pinkish color.

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How To Marinate Fish Before Cooking?

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Marinating is particularly good for fish that is to be barbecued, steamed or baked, and it is easy to create your own fish marinade. The fish must be very fresh. First place the fish on a dish and brush it with a little oil (olive, sesame or sunflower oil). Add a little acidity in the form of lemon juice or lemon slices, vinegar, wine or sherry. Then add spicy ingredients and/or a her of your choice, eg ginger, soy sauce, cummin, cayenne pepper. The belly of the fish may be filled with a fresh herb of your choice, which will impart a lovely flavor. Keep fish with its marinade in a cool place for about 2 hours or less if you are short of time.

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How To Cook Fish At Home?

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Fish has the advantage of never taking long to cook. I find that children seem to prefer fish either grilled or baked, but steaming fish is my favourite technique as it is gentle and keeps the fish moist. There are many ways of steaming fish. Baking fish on a rack or in an oven dish suits whole fish or large pieces of fish such as mackerel, yellowtail and kingfish. Poaching fish allows you to cook it in a seasoned liquid that gives the fish special flavours. Fish soups and casseroles are also among my favourite dishes or, should I say, meals. And barbecued fish is quite a taste treat, ideal on a warm summer’s day.

  • How to know when fish is cooked?

Whichever technique you choose, the easiest way to check if fish is cooked is to gently probe it at its thickest part with the blade of a small knife. If the blade meets no resistance and the flesh flakes easily, the fish is ready. Fish should never be overcooked, so test towards the end of the cooking and make sure it stays moist. Overcooking makes the fish dry out and lose flavour. A thin fish fillet, like garfish or trout, may take only four to six minutes to cook, whereas a 1 kg fish, such as a whole bream, may require fifteen to twenty minutes. During cooking, the flesh changes from a raw translucent colour to a whitish or pinkish colour.

Low Carb Oven Fried Fish Recipe

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How To Skin Fish Fillets?

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For convenience and better flavour, a fish with a thick, rubbery skin is best skinned after cooking. There may, however, be times when you wish to skin your dish fillet before cooking it. In this case, place the fillet flat on the board, skin facing down. Take a small end of the fillet in one hand and cut a little of the fish flesh at the tail, without cutting the skin. Then slip your blade under the skin, gently easing it away from the flesh.

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How To Clean A Whole Fish?

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Any successful fisherman will tell you that he or she regularly cleans fish for the family table. Cleaning fish is a task that becomes quite enjoyable as you become more adept at it.

Cleaning fish is best done on a board at the side of the sink. You need a small or medium-size knife with a firm blade, and a pair of fish or kitchen scissors. Take the fish in one hand and, using the scissors, cut off all its fins. Now lay the fish flat on one side. Hold the tail in one hand and, using the blade of your knife, carefully scrape off the scales from the tail to the head – in that direction.

After scaling both sides, rinse the fish, then make a cut along the centre of the belly and pull out the gills and entrails. This is easy with a small fish, but the gills of larger fish are sometimes a bit rough so it may be necessary to protect your hand with some paper. Scrape away anything else attached to the inside of the fish. Wash the fish thoroughly in cold water(but don’t leave it soaking), then dry it. The fish is now ready to be cooked, either whole, in portions or in fillets.

Low Carb Broiled Fish Recipe

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How To Identify Fresh Fish?

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  • A fresh fish looks good, with shiny, slippery that hold together closely. A fish that is not fresh appears flaccid; its scales are less shiny and are sometimes dry and loose.
  • The eyes of a fresh fish are clear, shiny and bulging, while an older fish has eyes that are whitish/opaque and not so clear, because the membranes have lost moisture. Deep-sea fish can have bloodshot eyes because of the change in pressure when the fish is brought up rapidly to the boat. In this case the ‘clear eye’ assessment is not valid; it is best to judge a red-eyed fish by its firmness.
  • The body and flesh of a fresh fish are very firm and the fibres hold in all the goodness and moisture. The body fibres of a not-so-fresh fish, or one that has been thawed, have begun to soften and release precious juices.
  • A fresh fish has pink or deep red gills, but the gills of an older fish are brownish in colour.

The smell of a salt-water fish reminds you of the sea, while a freshwater fish has a river smell reminiscent of freshly cut grass. A fish that is ‘ofF always smells unpleasant.
Some fish have heavier bones than others, so keep this in mind when buying whole fish. For example, a 300 g flounder, which is a heavy-boned fish, will provide less flesh than a trout of the same weight, whose bones are lighter. The general rule is that flat fish have less flesh than round fish of the same weight, because the bones of flat fish are heavier.
In principle, the more delicate the fish, the more expensive it is. Our delicate fish and seafood are in greater demand overseas than at home, and this inevitably pushes prices up. For our family we often purchase the cheaper fish, such as trevally or bream, which are excellent as long as they are fresh.

Broiled Fish Recipe

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How To Shop For Fish?

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If you are planning to eat fish for dinner the perfect place to choose your fish is at your fishmonger’s, where there will be someone to advise you on the best buy of the day to suit your taste. The best fish shops sell whole, ungutted fish, and a friendly fishmonger will clean and prepare the fish the way you want it, perhaps one day showing you how it is done (why not ask?)

The important thing to understand about fish is that the more a fish is handled, i.e. gutted, scaled, etc., the more quickly it goes off, smelling and tasting ‘fishy’. It is best prepared just before cooking. A whole fish cooked with the bones and skin always tastes finer than fish fillets. And a fresh fish always tastes better than a frozen fish.

Baked Fish A L’orange Recipe

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How to Boil Eggs?

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The egg is surely one of the cook’s greatest friends, and very lucky are those who have a few hens scratching around in their own backyards. When buying eggs, look for freshness above all and buy in small quantities. You may prefer the flavor and color of free-range eggs.

Cooking Boiled Eggs

How to cook soft-boiled eggs?:

  • Remove eggs from the refrigerator a little beforehand to allow them to come to room temperature. Bring a small saucepan of water containing a few drops of vinegar to a simmer (use sufficient water to cover the eggs). Using a spoon, place the eggs gently in the pan, then simmer for 3-5 minutes, depending on your taste and the size of the eggs. Remove the eggs from pan at the end of that time.

How to cook hard-boiled eggs?

  • Place eggs in a saucepan of cold water and bring to boil. Turn off the heat, cover, and leave for 16 minutes before placing the eggs in cold water or under cold running water to cool.
  • Place eggs in cold water, bring to the boil and simmer for 7 mins. Place eggs in cold water or under cold running water to cool.
  • To peel hard-boiled eggs, gently tap the eggshell all over before removing it under slowly running cold water.

Low Carb Diabetic Diet

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