What kind of fish? You really can't go wrong with just closing it in a foil packet with butter/olive oil and salt/pepper. and throwing it on the grill or in the oven.
For stovetop cooking you want a wide spatula and you want to use medium-high heat. Throw it in and leave it alone for a couple minutes. Then turn and leave it alone again. Then remove and serve.
Well first off, don't cook your damn steaks on onions because you're steaming them and they won't brown properly. Uck.
Ideally if you're going to cook on a stovetop, a well seasoned cast iron pan is going to work best because it'll retain heat much better when you add the steak, allowing you to get a much better sear on both sides.
My dad only knows the Portuguese names of them, so best I figure it's Mackerel.
The way he taught me to cook is basically cooking non-meat parts in a little oil in a pan, take them out and brown meat on same pan, then add everything back together and cover for a little while. Veggies get boiled in a separate pot, rice in separate pot.
He is all about cooking things over onions on low heat.
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Favlaudjust straight up awfulRegistered Userregular
My dad only knows the Portuguese names of them, so best I figure it's Mackerel.
The way he taught me to cook is basically cooking non-meat parts in a little oil in a pan, take them out and brown meat on same pan, then add everything back together and cover for a little while. Veggies get boiled in a separate pot, rice in separate pot.
He is all about cooking things over onions on low heat.
I doubt he'd mistake salted cod for mackerel, but perhaps. Your father has an..odd approach to cooking. I'm rather at a loss though since I'm not clear on what the fish actually is.
I am making fish, too. It's winter flounder season here in Rhode Island, so I've got some local flounder rolled around a spinach/garlic/lemon/dill stuffing. Right now i'm roasting some redskin potatoes, when they're just about done i'll pop the flounder in and steam some broccoli.
Right, doing the foil thing. Groups of around five steaks in each foil bundle with some garlic, pepper and a little red vinegar. Had it in the oven at 300 degrees for 20 minutes and I could still clearly see raw flesh, so I'm keeping it in there for another 20 minutes.
I'm preparing fish tonight. I always have issues with cooking the steaks on a stovetop where they either all taste the same or get so soft handling them in any way rips the skin and flesh apart. What is general advice on keeping those things together?
What kind of state is the fish in? Is it whole? Filleted?
You could season it how you like, wrap it in alfoil (it's important that you only do it enough to keep the juice in) an then put it in the frying pan
I made the ravioli today. Butternut squash & ricotta cheese. I have doubts about how it will taste, but I can't be home for it so I can only hope for it to be good.
The fish is emotionally and physically traumatized, Tef.
After dealing with this type of fish falling apart on me I handled it state with the utmost care.
But yeah, they are steaks. Slabs cut through the spine into two-inch sections. Seems like two fish worth and around ten steaks total. Stuck them in separate bundles because my father can't have too much salt and I find this fish to be pretty bland.
What is the range of temperatures I should know about? Is there a reference somewhere I can look to as a general guide for heats/times?
The fish is emotionally and physically traumatized, Tef.
After dealing with this type of fish falling apart on me I handled it state with the utmost care.
But yeah, they are steaks. Slabs cut through the spine into two-inch sections. Seems like two fish worth and around ten steaks total. Stuck them in separate bundles because my father can't have too much salt and I find this fish to be pretty bland.
What is the range of temperatures I should know about? Is there a reference somewhere I can look to as a general guide for heats/times?
Without knowing what fish it is, experience will be your best guide. Generally, lean fish are much easier to overcook resulting in it being dry and overly firm. The fattier the fish is, the more forgiving it will tend to be with being overcooked a bit.
Apparently my ravioli turned out quite well, though not quite so flavorful (understandable since I didn't really add any spices - I was afraid of completely ruining any flavor that would have turned out). Still, it was still good and filling, so yay!
Next time totally adding a little bit of salt & pepper, I think.
My father determined that 35 minutes was quite enough time to cook and pulled the fish out. It was a little undercooked but a lot firmer than any previous attempts at it. The garlic came out blue though, so I'm slightly confused.
Hmm..I'm guessing something in the fish reacted with the garlic or the vinegar and the garlic but that's just a stab in the dark since I don't know what the fish is.
Ok, reading up on this it doesn't seem to have anything to do with the fish, but that garlic will sometimes have enough chlorophyll in it when cooked that acids (in this case from vinegar) and/or heat will react and cause it to turn green or blue. I've never noticed this myself, but it's apparently pretty common when pickling garlic.
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Tastes basically the same as marinating them in a bag with soy sauce and garlic overnight and frying them on a pan.
Very basic, but I don't have too many fancy things for cool meals.
For stovetop cooking you want a wide spatula and you want to use medium-high heat. Throw it in and leave it alone for a couple minutes. Then turn and leave it alone again. Then remove and serve.
Ideally if you're going to cook on a stovetop, a well seasoned cast iron pan is going to work best because it'll retain heat much better when you add the steak, allowing you to get a much better sear on both sides.
The way he taught me to cook is basically cooking non-meat parts in a little oil in a pan, take them out and brown meat on same pan, then add everything back together and cover for a little while. Veggies get boiled in a separate pot, rice in separate pot.
He is all about cooking things over onions on low heat.
bacalhau?
Yeah, that would work well for a very broad range of fish.
That's actually quite normal with many fish like salmon and is a good indicator that it's done or nearly done. It's perfectly fine to eat.
Ilya Marmoset:
3LL
AC20+ 4xammo (28 shots )
STD260
12 heat sinks
384 Armor
Emma Stone
Runs pretty hot, but then who cares; you have an AC20 and three large lasers.
http://steamcommunity.com/id/pablocampy
I dunno, I think you need some paprika in there...
That's called fat and fat is FLAAAAAAAAVAAAAAAAAAAAA
Actually, it's protein. Specifically, albumin.
Dangit! I should've known that. I have failed my college professors.
Wrong kind of recipe
http://steamcommunity.com/id/pablocampy
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Oh and fried bread. Can't forget that.
Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
I... don't use the oven often.
What kind of state is the fish in? Is it whole? Filleted?
You could season it how you like, wrap it in alfoil (it's important that you only do it enough to keep the juice in) an then put it in the frying pan
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
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Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
After dealing with this type of fish falling apart on me I handled it state with the utmost care.
But yeah, they are steaks. Slabs cut through the spine into two-inch sections. Seems like two fish worth and around ten steaks total. Stuck them in separate bundles because my father can't have too much salt and I find this fish to be pretty bland.
What is the range of temperatures I should know about? Is there a reference somewhere I can look to as a general guide for heats/times?
Without knowing what fish it is, experience will be your best guide. Generally, lean fish are much easier to overcook resulting in it being dry and overly firm. The fattier the fish is, the more forgiving it will tend to be with being overcooked a bit.
Holy shit, it was amazing. Had snapper and some salmon/avo/wasabi/pickled something. So good. As was the miso.
Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
Y'all have a nice view of the cascades on the descent
Next time totally adding a little bit of salt & pepper, I think.
Also I doubt you've got mackerel there because its DEFINITELY not bland and the steaks sound too large in any case.