"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 02-16-2008, 10:10 AM   #31
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by forrestLyman View Post
If you want to bake medallions of fish bacon is your friend. You can wrap several thin fillets together and the hot fat really helps it retain the moisture.
Lots of folks want to eat fish because it's NOT fat, and bacon defeats that purpose. As well, many folks have religious objections to eating bacon, so that won't work for everyone.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-16-2008, 10:10 AM   #32
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
i'm curious: do any of the pros use a broiler or salamander? no one except me has recommended that. i prefer my thicker hunks of fish, topped with butter, this way.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-16-2008, 10:14 AM   #33
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by buckytom View Post
i'm curious: do any of the pros use a broiler or salamander? no one except me has recommended that. i prefer my thicker hunks of fish, topped with butter, this way.
sure they do! Salamanders are great for cooking fish! wish they were available to the home cook. I tend to use my broiler more for the thin fillets, when I'm doing a "no fat thing."
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-16-2008, 10:20 AM   #34
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
thanks chefjune.

hey, i just remembered a recipe of yours that'd help here. i still have it in my "to make soon" list.

what type of fish was that that you use in your falafel crusted fish? lemme go search for your post.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-16-2008, 10:27 AM   #35
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Another way - take a cookie sheet with sides and place in a preheated 350 degree oven and let heat for 30 minutes. Have your filets ready to "go" i.e., egged, floured, and bread crumbed, seasoning all, of course. Let fish rest for about 10 or so minutes. Once pan is hot remove carefully, give a couple swirls with olive oil to create a surface to "fry" on. Place fish on (it should sizzle) and place back in oven for about 30 minutes or so.

Now, depending on the thickness of your fish you'll have to take it from here.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-16-2008, 10:47 AM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by cookee View Post
yes its confusing for me today too...before have heard from quite a few that searing before oven seals in the moisture.
People repeat myths for eons - that doesn't make them true. Lots of people - probably most - still think mayonnaise makes food go bad faster, or that using a plastic cutting board is safer than using a wooden one, or that taking meat out to bring it to room temp makes it cook faster (does it make up for the time it takes to bring to room temp?). Ya gotta work those critical thinking skills
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-16-2008, 10:51 AM   #37
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
umm, gg, mayo does go bad quickly. and plastic boards can be cleaned better.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-16-2008, 10:59 AM   #38
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by GotGarlic View Post
People repeat myths for eons - that doesn't make them true. Lots of people - probably most - still think mayonnaise makes food go bad faster, or that using a plastic cutting board is safer than using a wooden one, or that taking meat out to bring it to room temp makes it cook faster (does it make up for the time it takes to bring to room temp?). Ya gotta work those critical thinking skills
those aren't myths, GG! except that taking meat out to bring it to room temp doesnt make it cook faster, it makes it cook more evenly.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-16-2008, 11:03 AM   #39
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by buckytom View Post
umm, gg, mayo does go bad quickly. and plastic boards can be cleaned better.
Umm, sorry, BT, those are myths. Please don't make me post these again, or I'll have to find a woodshed of my own.

Check out Myth #15: Food Myths

From UC-Davis Food Safety Laboratory: Cutting Board Research :

"We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts."
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-16-2008, 11:09 AM   #40
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
well, the problem with their myth busting lies in that they "manually cleaned" their boards. the beauty of plastic is that it can be put in a dishwasher and (mostly) disinfected, whereas a wooden board would swell and split under such harsh conditions and become useless. i've done both.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.