Other cooks changing your recipe :-/
colleenoz
7 years ago
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recipe: need: recipes/suggestions for cooking fish
Comments (12)Halibut is my favourite "ocean" fish. I just love it! My favourite is classic English Style Fish and Chips. Until recently I thought it only possible to get good fish and chips at a Fish and Chip Shop but recently I tried this recipe and it was excellent. Tempura Batter - Garden Guru's recipe for the matter , my instructions for the fish. 1 Cup flour ¼ Cup cornstarch ¼ Tspsalt ½ Tsp sugar ( I omit) 1 Tsp baking powder Oil for deep-frying Mix flour, cornstarch, salt, sugar, and baking powder. Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter. Don;t make it to this , it needs to be like a thick pancake batter so add soda slowly. Heat oil for frying to 375 F - 400 F. Slice halibut so that filets are no more than 1/2 inch thick and maybe 4 " long . Dry fish filets on paper towels. Dip fish in batter, coating completely. Shake off excess. Fry battered fish until light brown and crispy. Do not crowd pan, or oil temperature will drop. No more than will cover ¾ of the surface of the oil. Drain on paper towels. VARIATION: PANKO TEMPURA To use Japanese breadcrumbs (panko), dip items in batter, smoosh around in crumbs, then fry. Another favourite recipe if you don;t want to fry is this recipe from the Cooking Forum. Excellent dish! Halibut - Parmesan Crusted (Lori Hoopysmom) 1/2 Cup flour 2 large eggs 2 Tbl water 2 Cup panko bread crumbs (or regular bread crumbs) 1 Cup shredded Parmesan cheese Zest of 1 lemon chopped 4 I6-ounce halibut fillets skin removed H3 Tblolive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in teh flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets....See MoreOT - Do you let others cook in your kitchen?
Comments (38)I've never had anyone offer to cook before, but we don't have many visitors and since we've been destroying the house at every opportunity, I'd hate to ask anyone over for a family dinner. Everyone is holding out for the finished product, I believe. That being said, I would let someone cook. I doubt they could do any more damage than I could in one meal. But we have a pretty no-fuss kitchen. It's meant to be used, and if something happens, it happens. It can be replaced or lived with. I did have a family member come over early one morning to watch the girls so I could go to an appt. without waking them up at 5 am. She called at 7 am to ask how to work the range. In that moment I saw myself being greeted in the driveway by firetrucks and the charred remains of the new kitchen. I told her there was cereal and oatmeal in the pantry, and the microwave was in the pantry cabinet in the kitchen. I probably would stay in the kitchen were she to offer....See MoreHow Vitamix has changed your grocery shopping and cooking?
Comments (39)I've joined the Vitamix club! My 16-year-old son and I made smoothies this afternoon, starting with every fresh and frozen fruit we had in the house...and then my son asked if we could throw in some spinach or kale. We didn't have any, so we added some romaine lettuce. He guzzled it and asked me to buy some kale. Tonight we made milkshakes -- naughty ones with ice cream, peanut butter, and chocolate syrup -- no hidden veggies. They were yummy. Tomorrow, we'll go back to healthy smoothies. And then we'll start playing with soups, etc. One thing that amazed me with the cookbook that came w/ the blender is that it looks like there are soups and sauces that start out as raw ingredients. and then actually get heated up during blending. Are they really hot enough to eat without heating further?? I will say that I like some soups to be chunky. Split pea, for me, should be somewhat chunky. I like the peas, chunks of potato and ham, and shreds of carrot. But for others, smoothness will be great -- like sweet potato or asparagus. Looking forward to playing around with it!...See MorePaging RavenCajun & other creative cooks
Comments (8)Salt intake has skyrocketed. Because of what's normally put into processed foods. For those whose normal food prep includes a jar of this, a package of that, pre-seasoned anything, you're likely ingesting waaay too much sodium. Today's processed food has much too much salt, and too many unneeded chemicals too. The alternative is to make your food yourself from basic ingredients, then you know what's in it. If you're not so inclined, or you don't care, so be it. If you need or want to limit sodium intake, avoidance of processed foods is important. Unless a doctor has ordered otherwise, I'd think someone who's careful about salt can eat cheese once in awhile without risk....See MoreCA Kate z9
7 years agocolleenoz
7 years agoLet's Remodel
7 years agoUser
7 years agoUser
7 years agoUser
7 years agolast modified: 7 years agocolleenoz
7 years ago
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